Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1/2 ts Black mustard seeds
1/4 ts Fenugreek seeds
1 tb Ginger, minced
1 ts Green chile, seeded minced
1/4 ts Turmeric
1/2 ts Salt
1 ds Cayenne
1 1/2 lb Potatoes, cooked cubed
1/4 c Coconut, flaked
1 tb Cilantro, chopped

Heat oil in a skillet over medium-low heat. Add mustard seeds. As
soon as they start to pop, add fenugreek, ginger, chile turmeric.
Stir-fry for 1 minute. Having a lid handy will be useful in
preventing the mustard seeds from flying out of the skillet.

Add salt, cayenne potatoes fry for a minute or so, stirring
constantly. Turn heat to low. Add coconut cilantro mix well.
Remove from heat serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

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