Ramps & fingerling potatoes curry.- an Indian Ramp Tramp contagion

Directions

1. to obtain the toasted cumin & coriander powder, simply toast 1 teaspoon of each spice in a small skillet. Powder and use the required amount. Toss the dried fenugreek leaves onto the same skillet after its been removed from the heat. the warmth is enough to perfectly toast the delicate leaves. Crush the leaves with the fingertips prior to adding to the dish.
2. In a pinch bowl combine the dried mango powder, toasted cumin & coriander seed powders, sugar and the crushed fenugreek leaves. Set aside till needed.
3. Wash the baby fingerling potatoes & boil them in water to which salt & turmeric have been added. This yields a bright yellow color to the potato without coloring the ramps. Cook till fork tender. Drain off the water, peel & set aside. (you may cut them up so that they are of uniform size)
4. Cut and discard the roots of the ramp. Chop the entire plant as you would chop a scallion. Set aside.
5. Heat oil in a skillet. when it begins to smoke, add the mustard seeds. When they sputter, lower the heat &add the ginger & green chili. Stir and add salt.
6. Add the ramps & saute till the greens are limp and the white parts begin to soften. At this point, add the potatoes & stir to combine well. Cover and allow for the flavors to blend.
7. Add the spice blend & toss to coat evenly. (you may drizzle some extra oil at this point to ensure that the spice sticks to the potatoes). Retain on heat for about 2 minutes before transferring to a serving dish.
8. Squeeze a wedge of lime & garnish with finely chopped cilantro prior to serving.
9. Serve with Indian Roti/ Naan or with plain rice & Dal