|2 tablespoons||Vegetable oil|
|½ teaspoon||Black mustard seeds|
|¼ teaspoon||Fenugreek seeds|
|1 tablespoon||Ginger, minced|
|1 teaspoon||Green chile, seeded & minced|
|1½ pounds||Potatoes, cooked & cubed|
|¼ cup||Coconut, flaked|
|1 tablespoon||Cilantro, chopped|
Heat oil in a skillet over medium-low heat. Add mustard seeds. As soon as they start to pop, add fenugreek, ginger, chile & turmeric.
Stir-fry for 1 minute. Having a lid handy will be useful in preventing the mustard seeds from flying out of the skillet.
Add salt, cayenne & potatoes & fry for a minute or so, stirring constantly. Turn heat to low. Add coconut & cilantro & mix well.
Remove from heat & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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