This is really one of the winter pleasures. I really love this dish – it pairs well with rice or Indian breads. And tastes divine. I look forward to the North Indian winters as many high quality vegetables are abundantly available. And fenugreek greens are a special pleasure. I make several dishes with this green – but this recipe is my all time favourite using this green.

Ingredients
4 cups tightly packed fenugreek leaves, chopped (methi sag, venthiya keerai)
250 gms potatoes
1-2 green chillies, chopped
A pinch of asafoetida (hing, perunkayam)
Salt to taste
Method
Remove the fenugreek leaves from the stems and wash thoroughly
Chop the leaves roughly
Chop the potatoes into small cubes
Heat a wok and add a little water
Add the potatoes and cook till the edges are slightly browned
Add green chillies and asafoetida
Mix well
Add the fenugreek leaves and mix well
Add salt and cook on medium flame (no need to add water as the leaves will release some juice)
At this stage, lower the flame and cook for 5-6 minutes more
The fenugreek leaves should have wilted and all the moisture from the dish evaporated
Saute for a couple of minutes more
If the potatoes are note cooked, sprinkle 2-3 tbsp of water and continue cooking till dry
Remove from flame and serve hot with steamed red/brown rice or Indian breads
Enjoy!