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Jhal alu

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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