Yield: 4 Servings
Measure | Ingredient |
---|---|
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"