Potatoes with Fenugreek Leaves

Directions

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 add the cayenne/chili powder and turmeric and continue sautéeing 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.

Sauté potatoes without adding any more liquid til a nice crust forms around them.

Now start adding the shredded greens, a little at a time.

Continue sautéeing until all the liquid is absorbed and the greens are a wilted.

Serve with chapatis(the types that are roasted on an open flame, called phulkas) or with steamed rice and dhal.