BOIL the potatoes in their jackets and allow to cool thoroughly. (Boiled potatoes can be left for a day or two in the refrigerator.) Peel and dice them evenly. Heat the oil over medium heat in a wide shallow pan and season with mustard seeds. When they splutter, add the red chillies and fenugreek seeds, immediately follow with the onions and green chillies. Fry the onions for about 10 minutes or until they are golden brown. Add the turmeric powder, potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes. Remove from heat and sprinkle the coriander leaves over. Serve with puris or loochis to make a substantial snack or as a side dish with rice, chicken or meat curry. NOTES : (Boiled potatoes, diced and braised with a few whole spices and onions make a quick and easy side dish.)
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4|
|Calories from Fat: 188 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 21.5mg||1 %|
|Potassium 1071.3mg||28 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 36.2g|
|Protein 5.6g||8 %|
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Calories per serving: 367
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