Jhal Alubengali, indian, side dish, vegetables 2 tablespoon vegetable oil 1/2 teaspoon black mustard seeds 1/4 teaspoon fenugreek seeds 1 tablespoon ginger, minced 1 teaspoon green chile, seeded & minced 1/4 teaspoon turmeric 1/2 teaspoon salt 1 dash cayenne 1 1/2 lb potatoes, cooked & cubed 1/4 cup coconut, flaked 1 tablespoon 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" |
