2 tbsp oil
a pinch of fenugreek seeds (about 8-10 seeds)
1/4 stp mustard seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp coriander seeds, roasted and lightly crushed
2 green chilies, chopped
4-5 spring onions, including the green part thinly sliced
2 potatoes, boiled, peeled and cut into 2 cm cubes
3 cooking apples cored and cut into 2cm cubes
1 large tomato, deseeded and diced
sugar and lemon juice to taste.
1 tbsp chopped fresh coriander
Heat the oil in a wok or large frying pan until hazy. Add the fenugreek seeds and then after 10 seconds or so add the cumin and crushed coriander seeds and saute for a minute. Add the spring onions and saute for 2 minutes, then add the potatoes and apples and toss lightly until well mixed. Add the tomato and cook for 2-3 minutes, tossing. Serve immediately.
Variation: At the last minute, throw in about 100g blanched French beans, cut into tiny pieces. They will add crunch to the dish as well as making it look even brighter.