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
[b]Preparation [b]
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.
2 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.
3 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.
4 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