Are you tired of seeing leftover vegetables go to waste in your fridge? This easy and flavourful leftover veg stir-fry recipe is your perfect solution! It’s a quick, simple, and delicious way to turn yesterday’s produce into a brand-new meal. This recipe is incredibly versatile and can be made with almost any vegetable you have on hand, like potatoes, brinjal (eggplant), carrots, or peas. The secret to its incredible taste lies in a simple tempering, or “tadka,” that infuses the roasted vegetables with aromatic spices. It’s a healthy, budget-friendly, and delicious meal that’s perfect for a weeknight dinner. Whether you’re a student, a busy parent, or a beginner cook, this leftover veg stir-fry recipe will become your new favourite go-to dish.
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Ingredients List:
- 1 large Potato (Peeled & Chopped)
- 1 brinjal (eggplant), chopped
- 1 large Tomato, chopped
- 1 Capsicum, chopped
- Oil, as needed
- Salt, to taste
- Optional vegetables: Carrots, peas, cauliflower
For the Tadka (Tempering):
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 1 medium onion, finely chopped
- Paste: 4 Green Chilli (Less Spicy), 6 Garlic Cloves
- 1/4 tsp Turmeric Powder
- Red chilli powder, to taste
- 2 tbsp roasted peanuts, coarsely crushed
- A small bunch of fresh coriander leaves, chopped
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Step-by-step Instructions:
- Heat a little oil in a pan and add the chopped potato, brinjal, tomato, and capsicum. Saute for a few minutes.
- Add salt to taste, mix well, cover the pan, and cook on low heat for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Once the vegetables are cooked, mash them well with a spatula.
- In the same pan, heat a little more oil for the tadka. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
- Add the finely chopped onion and saute until it turns light brown.
- Stir in the crushed garlic and green chillies. Saute for a couple of minutes until the raw smell of garlic disappears.
- Add a pinch of turmeric powder and mix well.
- Add the mashed leftover vegetables to the pan and mix thoroughly with the tadka.
- Add red chilli powder and the crushed roasted peanuts. Garnish with chopped coriander leaves and mix well.
- Cook for another 2-3 minutes. Serve hot.
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Cooking Tips for Better Results:
- Don’t overcook the vegetables: Cook them just until they are tender and easy to mash. Overcooking can make them mushy and lose their texture.
- Adjust seasoning: Be careful with the salt, as the vegetables were already salted in the first step. Taste before adding more.
- Crush the peanuts lightly: The coarse texture of the crushed peanuts adds a delightful crunch to the dish.
Variations:
- Spicy Version: For a spicier stir-fry, add more red chilli powder or use a hotter variety of green chillies.
- Kids-friendly Version: Omit the green chillies and red chilli powder. You can add sweet vegetables like carrots and peas to make it more appealing to children.
- Vegan Version: This recipe is naturally vegan! Just ensure you are using a plant-based oil.
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Serving Suggestions:
This leftover veg stir-fry recipe is incredibly versatile. It tastes amazing when served with jowar bhakri (sorghum flatbread) or chapati (whole wheat flatbread). You can also enjoy it as a side dish with rice and dal (lentil stew) or simply as a standalone meal. A squeeze of fresh lemon juice or a sprinkle of chaat masala on top can elevate the flavour even more.
FAQs:
Q1. What are the key ingredients for this leftover veg stir-fry recipe?
Ans: The key ingredients are common vegetables like potato and brinjal, along with aromatic spices for the tempering, such as mustard seeds, cumin, garlic, and onions.
Q2. How long does it take to make this mixed vegetable recipe?
Ans: This recipe is quick and easy, taking only about 20-25 minutes from start to finish.
Q3. Can I use frozen vegetables for this leftover veg stir-fry recipe?
Ans: Yes, you can use frozen mixed vegetables. Just ensure they are thawed and drained well before adding them to the pan.
Q4. Can I use other vegetables in this recipe?
Ans: Absolutely! This is a flexible mixed vegetable recipe. Feel free to use any vegetables you have, such as carrots, peas, or cauliflower.
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Quick & Easy Leftover Veg Stir-Fry Recipe
Ingredients
- 1 large Potato Peeled & Chopped
- 1 brinjal (eggplant), Chopped
- 1 large Tomato Chopped
- 1 Capsicum Chopped
- Oil as needed
- Salt to taste
- Optional vegetables: Carrots, peas, cauliflower
For the Tadka Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida hing
- A few curry leaves
- 1 medium onion finely chopped
- Paste: 4 Green Chilli, Less Spicy, 6 Garlic Cloves
- 1/4 tsp Turmeric Powder
- Red chilli powder to taste
- 2 tbsp roasted peanuts coarsely crushed
- A small bunch of fresh coriander leaves chopped
Instructions
- Heat a little oil in a pan and add the chopped potato, brinjal, tomato, and capsicum. Saute for a few minutes.
- Add salt to taste, mix well, cover the pan, and cook on low heat for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Once the vegetables are cooked, mash them well with a spatula.
- In the same pan, heat a little more oil for the tadka. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
- Add the finely chopped onion and saute until it turns light brown.
- Stir in the crushed garlic and green chillies. Saute for a couple of minutes until the raw smell of garlic disappears.
- Add a pinch of turmeric powder and mix well.
- Add the mashed leftover vegetables to the pan and mix thoroughly with the tadka.
- Add red chilli powder and the crushed roasted peanuts. Garnish with chopped coriander leaves and mix well.
- Cook for another 2-3 minutes. Serve hot.
