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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.