Heat the oil in a deep round-bottomed
frying pan or a karahi. Lower the heat slightly and add the cumin seeds,
curry leaves, dried red chilies, mixed onion, mustard and fenugreek
seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then
add the onions and fry for a further 5 minutes, or until the onions are
golden brown. Add the potatoes, fresh coriander and
fresh red and green chilies and mix well. Cover the pan tightly with a
lid or foil, making sure the foil does not touch the food. Cook over a
very low heat for about 7 minutes, or until the potatoes are tender.
This pretty salad used canned beans for
speed and convenience. For an even tastier salad, allow the ingredients
to marinate for a few hours.