Title: Potatoes with fenugreek leaves
 Categories: Digest, Jan.
      Yield: 1 Servings
 
      4    To 5 medium sized potatoes
           Any type of potato other
           Than the baking ones will
           Do
      1 bn Fenugreek greens OR a small
           Bn spinach+dried fenugreek
           Leaves
           Few mustard seeds
      1 pn Asafoetida (optional, but it
           Really adds to the flavor
           Here)
        x  Cayenne/Chili powder
      1    Pinch turmeric
           Salt
      1 sm Pinch of sugar
           Your favorite liquid for
           Sauteeing(water or vegetable
           Broth)
 
  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 ad  the cayenne/chili powder and turmeric
  and continue sauteeing 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. Saute potatoes without adding any more liquid till a nice
  crust forms around them. Now start adding the shredded greens, a
  little at a time. Continue sauteeing till all the liquid is absorbed
  and the greens are a l wilted. Serve with chapatis(the types that are
  roasted on an open flame, call d phulkas) or with steamed rice and
  dhal.
  
  > (For those who are wondering, fenugreek has a 'spicy' taste most >
  similar to the effect of cumin - it makes the food spicier without >
  adding a particular taste of its own. *Not* spicy as in capsicum... >
  just a vague idea that the food is spicy. (How *do* you describe the
  > taste of a new food???))
  
  Well, it is not very spicy as long as you use small quantities of
  fenugreek. You will be surprised at how strongly bitter the spice is
  if you use it in larger amounts. I could post my recipe for curry
  powder using fenugreek if anybody wants it, I generally use this
  powder to make a spicy lentil stew called 'sambhar'.
  
  Posted by nalini@Rational.COM (Nalini Ganapati) to the Fatfree Digest
  [Volume 14 Issue 6] Jan. 6, 1995.
  
  Individual recipes