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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