Instructions:

Yield: 4 servings

2 tbsp Vegetable oil
1/2 tsp Black mustard seeds
1/4 tsp Fenugreek seeds
1 tbsp Ginger, minced
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
1/2 tsp Salt
1 dash Cayenne
1 1/2 lb Potatoes, cooked & cubed
1/4 cup Coconut, flaked
1 tbsp 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.