4 Tablespoons oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds (methi seeds)
7 dried red chilies, broken into pieces
8 medium potatoes, peeled and diced
1/2 teaspoon turmeric
1 teaspoon salt
2 Tablespoons toasted sesame seeds
In a large nonstick frying pan put 1st six ingredients.
Heat over high heat until the mustard seeds have popped for about 15-30 seconds.
Quickly stir in potatoes and stir frequently for about 15 minutes, reducing heat to medium-high if needed.
When the potatoes have lightly browned but are not quite done, stir in turmeric and continue to stir-fry for another 5 minutes or so.
Stir in salt and when the potatoes are done and add sesame seeds.
Mix well and remove from heat.
Serve immediately while the potato pieces are still somewhat crisp.