jhal alu

Categories
Side dish
Indian
Bengali
Vegetables
Yield
4 Servings
MeasureIngredient
2 tablespoons Vegetable oil
½ teaspoon Black mustard seeds
¼ teaspoon Fenugreek seeds
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
1 dash Cayenne
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"

Similar recipes

Random recipe of the day

All-american meatloaf *btmf00b*

Follow us

 Subscribe in a reader