Potatoes with fenugreek leaves

1. Boil and cube the potatoes.
2. Wash the greens, shred into fine strands and set aside.
3. Heat a good non-stick pan and add the mustard seeds.
4. 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.
5. If dried fenugreek leaves are used, crush them a bit and add at this point.
6. Add the cubed potatoes, salt and sugar and reduce the flame to medium.
7. Sautei potatoes without adding any more liquid till a nice crust forms around them.
8. Now start adding the shredded greens, a little at a time.
9. Continue sauteeing till all the liquid is absorbed and the greens are a l wilted.
10. Serve with chapatis(the types that are roasted on an open flame, call d phulkas) or with steamed rice and dhal.
11. > (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.
12. > just a vague idea that the food is spicy.
13. (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.
14. You will be surprised at how strongly bitter the spice is if you use it in larger amounts.
15. 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".