Source: Recipe comes from Krishnarpan Restaurant in Katmandu’s Dwarika’s Hotel
Region: Nepalese
Rating: Untried
Boil potatoes until tender; drain and set aside.
Toast sesame seeds in a hot oven until fragrant and lightly colored. Cool then grind in food processor with hot chilies, garlic, ginger and cilantro. Add lemon juice and salt.
Mix sesame seed past with warm potatoes and toss lightly.
Sauté fenugreek in oil; pour over salad and mix lightly. May serve on bed of lettuce.
Ingredients
Directions
Boil potatoes until tender; drain and set aside.
Toast sesame seeds in a hot oven until fragrant and lightly colored. Cool then grind in food processor with hot chilies, garlic, ginger and cilantro. Add lemon juice and salt.
Mix sesame seed past with warm potatoes and toss lightly.
Sauté fenugreek in oil; pour over salad and mix lightly. May serve on bed of lettuce.