Aloo Ko Achar (Potato Salad)

Course : Curry
Serves: 1
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1 1/3 pounds potatoes
4 medium jalapeno peppers - seeded and sliced into long strips
1 medium lime -- juice of
1 teaspoon salt to taste
1/4 cup sesame seeds, roasted -- ground -- optional
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 medium 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 / Directions:

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"

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