This dish was pretty much a staple back home; my one quibble: my family used too much oil, frying the greens to pretty much a crisp, and killing them entirely- this is my low-"er" fat version.
What I used:
- 3 medium potatoes, boiled and diced.
- 2 large-ish bunches of dill, leaves only- stems discarded- about 1/2 lbs.
- 3 medium bunches of fresh fenugreek, leaves only- stems discarded.- about 1/2 lbs.
- 1 green chili, minced
- 1 tbsp dhania powder (dried cilantro powder)
- 1/2 tbsp turmeric powder
- 1 tbsp cumin seeds
- 2 tbsp olive oil
- Salt to taste
- Add the oil into a wok/good sized pan on medium heat.
- when hot, add in the cumin seeds and potatoes.
- Sprinkle in the salt, green chili and dhania and turmeric powders- keep on stirring.
- Once the potatoes turn golden and a little crusty (it will happen- give the potatoes time to sit on each side- since we want these to crisp without adding a ton of oil), add in the dill and fenugreek- stir for a minute.
- Reduce heat and cover the pan.
- Uncover the pan after 5 minutes- the leaves would have exuded moisture, which you can reduce or evaporate completely- I prefer this dish pretty dry, so I stir the veggies around for another 5 minutes, till done.
Dig in with good 'ol "Deep" brand home-style parathas and boondi raita (Spiced yogurt with boondi- fried chickpea dough dots). Parathas and boondi available at- u guessed it- your friendly neighborhood Indian grocery store :)