500 gm fenugreek leaves- chopped fine
250 gm small potatoes- washed and scrubbed clean
1 tsp fenugreek seeds
3-4 whole red chillies salt to taste
1/2 tsp chilli powder
2 tsp coriander powder
1/2 cup mustard oil |
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Heat the oil in a kadahi and put the potatoes in.
Stir-fry for a few minutes over a medium heat, till the potatoes are half cooked.
Scoop the potatoes out of the oil and set aside.
Increase heat to high for a few seconds; add the fenugreek seeds and the whole red chillies.
Stir a few times and add the chopped fenugreek leaves.
Stir-fry till the leaves look slightly glossy, add the half cooked potatoes, salt, chilli powder and the coriander powder.
Cook uncovered till the leaves are done. Serve hot. |
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