|
Ingredients
|
Quantity
|
|
Oil
|
¼ cup
|
|
Red chilli powder
|
1 tsp
|
|
Turmeric
|
¼ tsp
|
|
Onions – chopped
|
2 medium
|
|
Salt
|
to taste
|
|
Set 1:
|
|
|
Potatoes
|
1 pound
|
|
Fenugreek leaves
|
½ pound
|
|
Set 2:
|
|
|
Coriander seeds
|
1 tsp
|
|
Cumin seeds
|
1 tsp
|
|
Curry leaves
|
8
|
|
Garlic
|
5 cloves
|
Add a few drops of water to the ingredients of Set 2 and make into
a paste. Keep aside.
Cut potatoes into 1/2 inch pieces. Keep aside.
Wash fenugreek leaves, drain the water and spread on an absorbant
cloth or paper towel.
In a non-stick skillet heat oil and add chopped onion, potato,
turmeric and salt. Fry on moderate heat until the potato pieces are almost
cooked. Then add the paste and stir thoroughly. After two minutes add fenugreek
leaves and stir on high heat for five-seven minutes.
