Sikkim Alu Achaar Mustard Sesame Potato Salad Nepali

Method

1. 1

   Boil potatoes in salted water until completely soft.

2. 2

   Peel while warm. Cut into 2 cm cubes or roughly chop.

3. 3

   Dry-roast sesame seeds in a small pan 2 to 3 minutes until golden.

4. 4

   In a large bowl combine warm potato cubes with dry-roasted sesame seeds, mustard oil, lemon juice and turmeric. Toss well.

5. 5

   Add very finely chopped green chillies and very finely sliced red onion. Toss.

6. 6

   Add roasted ground timmur. Toss — the timmur creates a distinctive tingle on the palate.

7. 7

   Taste and add salt.

8. 8

   Add fresh coriander. Toss gently.

9. 9

   Serve warm or at room temperature. Best eaten within 2 hours.