This is a lovely fragrant dish that goes well with rotis or even as a sandwich filler.
If fresh fenugreek leaves are not available , you can used frozen. Thaw it in a bowl of warm water and use as needed.
Fresh fenugreek leaves 1 cup(wash n chop)
Curry leaves, few
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Turmeric pwdr 1/2 tsp
Chilli pwdr 1 tsp
Sesame Oil 3 tbsp
In a wok, add oil.
When oil is hot, add mustard and cumin. When they start crackling, add the curry leaves and
cubed potatoes. Sauté 5 mins.
Add turmeric, chilli pwdr and fresh fenugreek leaves. Sprinkle water and cook covered till potato is soft. Add salt to taste.