Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Potatoes; small size if possible |
| 4 \N | Jalapeno peppers;opt Seeded & sliced into long strips |
| 1 \N | Lime; juice of Salt to taste |
| ¼ cup | Sesame seeds; roasted,ground optional |
| 1 teaspoon | Tumeric powder |
| 1 teaspoon | Cumin seeds |
| 2 \N | Chilies, whole, dried Up to 3 |
| 3 teaspoons | Corn oil;or mustard oil mustard gives best flavour Water |
| ½ cup | Coriander, fresh; chopped |
Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, 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 jalepeno 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_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan