Rating: moderate (there is a lot of chopping and fussing)
Preparation time: 30 min.

Ingredients:
1 bunch fresh fenugreek leaves
1 or 2 small potatoes
2 tbsp. of clarified butter (ghee)
1/2 tea. ground cumin
1/2 tea. turmeric
pinch of Asafetida
1/4 tea. red chili powder
salt to taste (try 1/4 tea. at first)
Optional, a sprinkling of mango powder.

Procedure:
Strip the leaves from the fenugreek stems. Discard stems. Rinse leaves well.
Peel potatoes and cut into dice sized cubes. Rinse well and throw in with the leaves to drain.
Heat the clarified butter. Add the ground cumin and the asafetida. Stir quickly.
Remove from the fire. Add the red chilies and the turmeric. (Be careful not to burn these spices). Mix well, throw in the vegetables (pot. and leaves), stir, put the pot back on the fire.
Add salt to taste.
Cover and cook, stirring occasionally.
It is done when the potatoes are soft and the leaves are pureed.
Finish off by adding another tea. of clarified butter fry and briefly.
Brush with mango powder and serve.

Serves four. This is a lovely luncheon dish. It is also a wonderful side dish to dal and rice or chapaties.