INGREDIENTS:

About 4-5 medium sized potatoes. Any type of potato other than the baking ones will do.
A bunch of fenugreek greens OR a small bunch of spinach+dried fenugreek leaves
A few vegan mustard seeds
A pinch asafoetida (optional, but it really adds to the flavor here)
Cayenne/Chili powder
A pinch turmeric
Salt
A small pinch of vegan sugar
Your favorite liquid for sauteeing(water or vegetable broth)

DIRECTIONS:

Fenugreek leaves and seeds are two different things like coriander seeds and cilantro leaves. You can’t really use them interchangeably; the leaves are cooked like greens(spinach, kale, mustard, etc.) and have a pleasant bitter edge once you get used to them. The seeds, on the other hand, are used as a spice in curries and Indian-style pickles. Well, to the problem of what you can do with the dry leaves, here is a recipe that will give a general idea of its use. For fenugreek seeds, try an Indian store, they will definitely have them.

Boil and cube the potatoes. Wash the greens, shred into fine strands and set aside. Heat a good non-stick pan and add the mustard seeds. As soon as they start spluttering, add the asafetida, fry for a couple of seconds and then add the cayenne/chili powder and turmeric and continue sauteeing adding a bit of liquid if it sticks. If dried fenugreek leaves are used, crush them a bit and add at this point. Add the cubed potatoes, salt and vegan sugar and reduce the flame to medium. Saute potatoes without adding any more liquid till a nice crust forms around them. Now start adding the shredded greens, a little at a time. Continue sauteeing till all the liquid is absorbed and the greens are all wilted. Serve with chapatis(the types that are roasted on an open flame, called phulkas) or with steamed rice and dhal.

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