Another recipe

Inori asked for pictures; well, here it is! On the plate you see two dishes: on the right, my quinoa concoction from yesterday; and on the left, the dish I cooked today (recipe below).

On the right is my quinoa concoction from yesterday. You can see the broccoli, the multicolored peppers and, of course, the vegan sausage.The yellowish tinge in the quinoa is from the turmeric.

On the left is something I cooked up today. I wanted to make use of the green onions I'd bought, and realized that I'd not be using all of them in a salad; so I cooked this up. Here's the recipe.

You'll need:

• 3 large green onions, chopped into rings (about 1/4 inch thick), going up all the way till you are well into the leaves (about half the height).
• 2 medium-sized potatoes: peeled and cubed.
• 1 medium tomato, chopped into a few large pieces.
• 1 tsp fenugreek seeds (what, you don't have them? Doesn't everybody have them in the kitchen?? ;-) )
• 1-2 dried thai red chillies (watch out, don't overdo these, as I learnt the hard way today), crumbled and de-stemmed
• 2-3 tbsp canola oil (or peanut oil, which is what I used today; it doesn't matter that much).
• Salt, to taste.

1. Heat the oil on medium-high heat
2. (ok, things move quickly here) Add the crumbled red chillies
3. Add the fenugreek seeds, and let them cook for about 10-15 seconds. Don't let them get too dark.
4. Add the onions and salt, and let them cook for 2-3 minutes. Lower the heat a little.
5. Add the potatoes, let them cook for another 5 minutes.
6. Add the tomatoes, lower the heat to simmer, and cook for 20-30 minutes, till the potatoes are well done.

Note of caution: fenugreek seeds are fairly bitter. This recipe isn't that great; I am more used to adding "garam masala" , turmeric, etc. So I was a bit apprehensive. But it wasn't too bad, and I ate it with some pita bread. Maybe a less jaded palate than mine might get more enjoyment out of this recipe... But the best part of this recipe is: it's not too complicated. It's easy to make, and healthy too.

Another note of caution: if you get the red chillies at the Farmers Market, watch out: they pack some serious heat. Like the genius that I am,  I added 4 of those chillies. And boy they were hot! But I still ate the dish (my golden rule: if I cook it, I will eat it).