Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 pounds potatoes, small if possible
4 jalapeno peppers
- seeded and sliced into long strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds, roasted -- ground -- optional
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 chiles, whole, dried -- to 3
3 teaspoons corn oil -- or mustard oil
- mustard gives best flavor
1/2 cup water
1/2 cup coriander -- fresh, chopped |
Preparation:
Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl, combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chiles. Fry them until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.
SERVES: 6-8
SOURCE: Bhadrika Sharma, Bramalea, Ontario in "Ethnic Eating: The Canadian Scene Cookbook" |