1 1/3 lbs potatoes, small if possible
4 jalapeno peppers
- seeded and sliced into long strips
1 lime, juice of
salt to taste
1/4 cup sesame seeds, roasted, ground, optional
1 tsp turmeric powder
1 tsp cumin seeds
2 chiles, whole, dried, to 3
3 tsp corn oil, or mustard oil
- mustard gives best flavor
1/2 cup water
1/2 cup coriander, fresh, chopped


Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl, combine potatoes, turmeric, 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 chiles. Fry them until brown and then add jalapeno 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"