Masalafry

Ingredients

• 500 g (1 lb) washed and cleaned green leaves
• 2 tablespoons mustard oil
• 1/8 teaspoon powdered asafoetida, optional
• 1/2 teaspoon cummin seeds
• 1 teaspoon dried fenugreek leaves, optional
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground fennel
• 2 fresh green chillies, seeded and sliced
• 1 cup diced potato, optional
• 1 teaspoon salt or to taste

  Method

  Put the washed greens in a colander to drain. Heat oil in a karahi or saucepan and add asafoetida, cummin seeds, fenugreek leaves and ginger. Fry for 1 minute, stirring. Add the remaining ingredients, including the greens, stir well. Cover and cook until potatoes are soft, about 10 minutes. Add a little water if necessary. Serve with rice.