Take the leftover of sambhar and rasam and mix them and boil them for few minutes.
Take a pan and add mustard seeds, cumin seeds and ginger. When it splutters add onion, tomatoes, potatoes and any vegetable of your choice. Fry a little, pour it in the leftovers and boil it for few minutes.
When ready garnish with coriander leaves and serve hot with chapatti, roti or rice.
Bawarchi of the Week
Srikrupa is a food enthusiast who aims to preserve the culinary tradition of India through her interesting blog.