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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
| Ingredients:
1 Pound(s) Potatoes, small size if possible
4 Jalapeno peppers, optional, Seeded & sliced into long strips
1 Lime, juice of
1/4 Cup(s) Sesame seeds, roasted, ground, optional
1 Teaspoon(s) Tumeric powder
1 Teaspoon(s) Cumin seeds
2 To 3 Chilies, whole, dried
3 Teaspoon(s) Corn oil, or mustard oil mustard gives best flavor
1/2 Cup(s) Onion, cut fine
1/2 Cup(s) Coriander, fresh, chopped |
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