(Nepal potato salad)
(*) Use as many chiles, like jalapenos, as you can stand. If you can't
tolerate hot, spicy food, 2 or 3 Tbs. green bell pepper can be substituted.
- 4 medium size waxy boiling potatoes
- 4 Tbs. ground roasted sesame seeds
- 3 or 4 Tbs. lemon juice (fresh squeezed)
- 1 tsp. salt
- 1 or more hot green chiles, finely minced (*)
- 4 Tbs. sesame oil
- 2 tsp. vegetable oil
- pinch ground Asafoetida (**)
- to 10 whole fenugreek seeds (**)
- 3 Tbs. cilantro (Chinese parsley) minced
Look for these in an Indian or Middle-Eastern grocery
Boil the potatoes in a big pot.
Meanwhile, combine the chiles (or green pepper), salt, lemon juice
and ground roasted sesame seeds in a non-metallic bowl.
(By the way, roasted sesame seeds can be found as "iri goma" in
I don't know if you can get them already ground up.)
Add the sesame oil just a little at a time and mix in with a wire
Using a metal ladle or a small butter warmer, heat the vegetable
oil by holding it over heat.
When quite hot, add the asafoetida powder and fenugreek seeds.
The fenugreek seeds will start to darken in the hot oil in just
a few seconds... when this happens dump it all into the bowl.
Mix well, then add the cilantro (Chinese parsley) and mix some more.
Check your seasonings.
When the potatoes are done, drain and peel while hot (holding
with a fork if you need to.)
The peel should slide right off.
Cut into 3/4" dice and add to the bowl of dressing.
Gently mix to coat all the cubes and finally adjust your seasonings
Let cool, cover and refrigerate. You can eat this after a couple
of hours, either cold or room temperature.
However, it's supposed to be much better the next day.
It keeps for up to 4 days refrigerated. Inspired by Madhur Jaffrey's
"World of the East Vegetarian Cooking."