Wash and clean the fenugreek leaves, and then chop them finely, keep aside.
Heat the oil in a pan and add the cumin seeds. When they crackle, add asafetida, garlic, dry red chilies and saut for few seconds.
Add chopped green chilies and again saute.
Add the potatoes, turmeric, red chili powder, salt, and mix well.
Cover the lid and cook the potatoes for 5-7 minutes or till it becomes tender, but not mushy, while stirring occasionally.
Add the fenugreek leaves, cover it and Cook for 3-4 minutes on a low flame.
Open the lid, mix well and stir it on medium flame.
Serve hot with roti or Dal-Rice as a side dish.
