INGREDIENTS

INSTRUCTIONS

Boil and cube the potatoes. Wash the greens, shred into fine strands and
set  aside. Heat a good non-stick pan and add the mustard seeds. As soon as
they  start spluttering, add the asafetida, fry for a couple of seconds and
then ad  the cayenne/chili powder and turmeric and continue sauteeing
adding a bit of  liquid if it sticks. If dried fenugreek leaves are used,
crush them a bit  and add at this point. Add the cubed potatoes, salt and
sugar and reduce the  flame to medium. Saute potatoes without adding any
more liquid till a nice  crust forms around them. Now start adding the
shredded greens, a little at a  time. Continue sauteeing till all the
liquid is absorbed and the greens are a l wilted. Serve with chapatis(the
types that are roasted on an open flame, call d phulkas) or with steamed
rice and dhal.
> (For those who are wondering, fenugreek has a 'spicy' taste most >
similar to the effect of cumin - it makes the food spicier without > adding
a particular taste of its own.  *Not* spicy as in capsicum... > just a
vague idea that the food is spicy.  (How *do* you describe the > taste of a
new food???))
Well, it is not very spicy as long as you use small quantities of
fenugreek. You will be surprised at how strongly bitter the spice is if you
use it in larger amounts. I could post my recipe for curry powder using
fenugreek if anybody wants it, I generally use this powder to make a spicy
lentil stew called 'sambhar'.
Posted by nalini@Rational.COM (Nalini Ganapati) to the Fatfree Digest
[Volume 14 Issue 6] Jan. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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