2 tsp canola or vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp + 1/2 tsp turmeric powder
2 to 5 green chillies, diced (according to your heat preference)
3 to 4 large potatoes, 1-inch dice
1/3 cup fenugreek leaves (methi, vendhiya keerai), chopped*
Salt to taste
1. Heat the oil in a large, deep frying pan. Add the mustard seeds and cumin seeds. When the mustard seeds begin to pop, add the green chillies, 1/4 tsp of turmeric powder and 1/2 tsp of red chilli powder. Saute for a few seconds.
2. Add the potato, 1/2 tsp turmeric powder and 1/2 tsp salt and stir to combine. Add 1/4 cup water. Reduce heat. Cover and cook, stirring occasionally, until the potatoes are just cooked through. Add water as needed to prevent the potatoes from sticking to the pan.
3. When the potatoes are cooked, stir in the chopped fenugreek leaves. Add salt if needed. Heat on low for a few minutes, until the methi has been warmed. Serve warm as a side dish.
*Note: If you cannot find fresh fenugreek leaves, many Indian grocery stores stock frozen, chopped fenugreek leaves. Some of them even come in frozen cubes. I used 2 cubes for this dish.