JHAL ALU

      Title: JHAL ALU
  Categories: Side dish, Indian, Bengali, Vegetables
       Yield: 4 Servings
  
       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, 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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