Ingredients:
450 gram potatoes -- small size if possible |
4 medium jalapeno peppers -- optional, 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 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 |
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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 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" .
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