Sikkim Alu Achaar Mustard Sesame Potato Salad Nepali

Ingredients

• 4 medium potatoes — boiled in salted water until completely soft, peeled while warm
• 2 tbsp sesame seeds — dry-roasted until golden
• 1 tbsp mustard oil
• 1 tbsp lemon juice
• 1/4 tsp turmeric
• 2 green chillies — very finely chopped
• 1 small red onion — very finely sliced
• 1/4 tsp timmur (Sichuan pepper) — roasted and coarsely ground
• Salt to taste
• 2 tbsp fresh coriander

Method

1. Boil potatoes in salted water until completely soft.
2. Peel while warm. Cut into 2 cm cubes or roughly chop.
3. Dry-roast sesame seeds in a small pan 2 to 3 minutes until golden.
4. In a large bowl combine warm potato cubes with dry-roasted sesame seeds, mustard oil, lemon juice and turmeric. Toss well.
5. Add very finely chopped green chillies and very finely sliced red onion. Toss.
6. Add roasted ground timmur. Toss — the timmur creates a distinctive tingle on the palate.
7. Taste and add salt.
8. Add fresh coriander. Toss gently.
9. Serve warm or at room temperature. Best eaten within 2 hours.