mustard seeds (rai)
fenugreek seeds (methi dana)
red chilli powder
Wash and chiffonade fenugreek leaves and tender stems. Discard the thick stems, if any.
Peel and dice potatoes and keep aside.
In a heavy-bottom pan, preferably non-stick pan, heat mustard oil to smoking point.
Reduce heat, put fenugreek seeds and then mustard seeds in the pan. Let the mustard seeds splutter.
Add the diced potatoes, fenugreek leaves, salt and red chilli powder.
Cook on medium flame, stirring frequently in between.
Take it off the flames when potatoes get tender.
Baby potatoes or potatoes with thin white skin are great for this dish. Just wash and dice them without peeling. The thin skin is nutritious and cooks easily with potatoes.
Any cooking oil can be substituted for mustard oil.
Frozen fenugreek can be used in the recipe. Just thaw and use in place of fresh leaves.
If you want to offset the slightly bitter taste of fenugreek, you can add ½ teaspoon of dry mango powder (amchur) to the sabzi when it is almost cooked . Make sure to mix it well.