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Aloo ko achar (potato salad)
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| Artist: |
_ |
| Categories: |
Appetizers, Central Asian, Nepalese, Salads, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Potatoes, small size if | | | -possible | | 4
| each | Jalapeno peppers, opt | | | -Seeded & sliced into long | | | -strips | | 1
| each | Lime, juice of | | | -Salt to taste | | 1/4
| cup | Sesame seeds, roasted, ground | | | -optional | | 1
| tsp | Tumeric powder | | 1
| tsp | Cumin seeds | | 2
| each | Chilies, whole, dried | | | -Up to 3 | | 3
| tsp | Corn oil, or mustard oil | | | -mustard gives best flavour | | 1/2
| cup | -Water | | 1/2
| cup | Coriander, fresh, chopped |
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Procedures:
| 1 | Boil potatoes in jackets. | | 2 | When done, peel & cut into small pieces. | | 3 | In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. | | 4 | In a small pan heat mustard oil until hot; add cumin seeds and red chilies. | | 5 | Fry them until brown and then add jalepeno pepper. | | 6 | Let it cook a minute or so. | | 7 | Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves. | | 8 | Serves: 6-8 |
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