Heat the oil in a wok or large frying pan until hazy. Add the fenugreek seeds and then after 10 seconds or so add the cumin and crushed coriander seeds and saute for a minute. Add the spring onions and saute for 2 minutes, then add the potatoes and apples and toss lightly until well mixed. Add the tomato and cook for 2-3 minutes, tossing. Serve immediately.
Variation: At the last minute, throw in about 100g blanched French beans, cut into tiny pieces. They will add crunch to the dish as well as making it look even brighter.