Serves 3-4 as a side dish
Ingredients:
- 2 Tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp carom seeds / ajwain (you can find this in an ethnic Indian grocery store. If you don't have carom seeds, feel free to use cumin seeds).
- 5-6 medium potatoes, washed well and cut in to bite-sized pieces
- 3 cups leafy greens, thoroughly washed, drained and chopped (I used sessile joyweed but spinach or chard or amaranth leaves would work wonderfully as well)
- 1/4 tsp turmeric powder
- 1/4 to 1/2 tsp red chili powder (depending on whether you want it spicy or not)
- 1/4 tsp coriander powder
- Salt to taste
Method:
- Heat oil in a pan. When the oil is hot, add the mustard seeds. When the mustard seeds start to sputter, lower the heat and add the carom or cumin seeds.
- Add the potatoes, turmeric and salt to taste. Pan fry on low to medium heat until golden brown and cooked (pierce with a knife to check)
- Add the washed leafy greens on top of the potatoes, close with a lid, lower the heat and let it cook. The moisture from washing the greens should be sufficient and there is no need to add water.
- After around 10 mins, check if the greens are cooked otherwise let it cook for 5-10 mins
- When the greens have wilted and cooked down, add the chili powder and coriander powder, and more salt if needed for taste and mix
- Serve as a side dish with white rice or rotis