Jhal alu
4 Servings
Ingredients
| Quantity | 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 |
Directions
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"