Ingredients :
3tbsp Vegetable oil
1/2 tsp rai
1/4 ts methi seeds
1 Ginger piece , minced
2 to 3 Green chillies, seeded
& minced
1/2 tsp haldi
Salt to taste
1 ds Cayenne
1 1/2 lb Potatoes, cooked &
cubed
1/2 cup Coconut, flaked
1 tbsp Cilantro, chopped

Method:
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.