Aloo ko achar (potato salad)

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

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