Title: Jhal alu
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      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"