By dish
Alu Achaar (Potato Salad)

4 medium potatoes
4 tablespoon ground roasted sesame seeds
¾ tablespoon lemon juice (fresh squeezed)
1 teaspoon salt
1   hot green chiles (finely minced) *
4 tablespoon sesame oil
2 teaspoon vegetable oil
pinch       ground Asafoetida **
8-10 whole fenugreek seeds **
3 tablespoon cilantro (Chinese parsley) minced
1 Boil potatoes. When potatoes are done, drain and peel while hot (holding with a fork if you need to). The peel should slide right off. Cut into ¾ inch dice.

Add chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix.


Heat small amount of butter in separate pan. When quite hot, add the asafoetida powder and fenugreek seeds. The fenugreek seeds will start to darken in just a few seconds.


Dump it all into the potato salad. Mix well, then add the cilantro (Chinese parsley) and mix some more.

5 Check your seasonings. Let cool, cover and refrigerate. You can either eat this after a couple of hours, cold or room temperature. However, it is supposed to be much better the next day. It keeps for up to 4 days refrigerated.

* Use as many chiles, like jalapenos, as you can stand. If you cannot tolerate hot, spicy food, 2 or 3 tablespoon green bell pepper can be substituted.

** Look for these in an Indian or Middle-Eastern grocery. The roasted sesame seeds can be found as "iri goma" in Oriental markets. I don't know if you can get them already ground up.)

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