Name: Leftovers coconut chutney curry recipe by Surya Rajan at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Leftover coconut chutney; Leftover vegetables flight drumstick brinjal potato; Salt; Sesame oil 3 tablespoon; Curry leaves; Mustard seeds half tablespoon; Fenugreek half tablespoon; Chilli powder one tablespoon; Coriander powder to tablespoon; Asafoetida one pinch; Tamarind extract 5 tablespoon

ABOUT Leftovers coconut chutney curry RECIPE

We can easily make beef curry using leftover vegetables and leftover coconut chutney

Ingredients Serving: 2

Leftover coconut chutney
Leftover vegetables flight drumstick brinjal potato
Salt
Sesame oil 3 tablespoon
Curry leaves
Mustard seeds half tablespoon
Fenugreek half tablespoon
Chilli powder one tablespoon
Coriander powder to tablespoon
Asafoetida one pinch
Tamarind extract 5 tablespoon

Instructions

Seed oil in a pan add mustard seeds fenugreek curry leaves and chopped vegetables
Add salt chili powder coriander powder and saute it for one minute
Add Tamarind extract, required water and cook for 15 minutes on low flame
Add leftover coconut chutney and mix well and switch off the flame
Hard Pinch of asafoetida and mix well
Serve with Dosa or rice

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