Quick & Easy Leftover Veg Stir-Fry Recipe
Transform leftover vegetables into a delicious and healthy stir-fry. This simple, beginner-friendly recipe is a perfect way to minimize food waste.
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.