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Ingredients

• 700 gm Potatoes
• 5 tblsp Vegetable oil
• 1/2 tsp Black mustard seeds
• 3 Dried chilies
• 6 Fenugreek seeds
• 225 gm Onions, finely sliced
• 2 Fresh green chilies, sliced lengthwise
• 1 tsp Turmeric
• 1 tsp Salt
• 1 tblsp Coriander leaf, chopped

Method

Boil the potatoes and allow them to cool. Cut into 25 mm dice. Heat the oil in a wok over a medium flame and fry the onion seeds until they pop.

Add the red chilies and fenugreek and then the onions and green chilies. Stir fry until the onions are golden brown (8 - 10 minutes).

Add the turmeric, potatoes and salt and stir fry gently until the potatoes are heated through (8 - 10 minutes).

Remove from the heat and stir in the coriander leaves.