Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 gram potatoes -- small size if
-- possible
4 jalapeno peppers -- optional,
- seeded & 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 chilies -- whole, dried, up 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 chilies. 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" . |