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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.