2 aloo (potatoes) chopped.
1/2 kg methi (fenugreek leaves)chopped
1 table spoon oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 tea spoon haldi
1/2 tea spoon mirch
Salt to taste
Heat oil in a pan.
Add mustard seeds and hing.
Add potatoes, salt, haldi and mirch.
Cover and keep on low flame till potatoes are cooked.
Add methi leaves and cook till the leaves become soft.
Serve hot with phulka, paratha or poori.