FenugreekLeaves 1/2 cup packed
Garlic 4 pods
Green Chiles 3
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1/2 tsp
Oil 1 tbsp
Method of preparation:
Wash and clean fenugreek leaves.
Peel and slice the garlic.
Remove stems, wash and slice green chiles.
Cut the potatoes into halves and boil them in water until cooked.
Peel and chop the boiled potatoes into small cubes.
Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add garlic, green chiles, boiled potato cubes, fenugreek leaves and salt.
Stir fry for a minute or two to crisp potatoes a little.
Serve hot with steamed rice.
Notes: Don’t chop fenugreek leaves.