Source: Recipe comes from Krishnarpan Restaurant in Katmandu’s Dwarika’s Hotel
Region: Nepalese
Rating: Untried
1 lb potatoes, peeled and cubed
3 oz sesame seeds
4 hot green chilies
2 large cloves garlic
1" piece peeled fresh ginger
1 tbsp minced fresh cilantro
juice from 4 lemons
Salt to taste
2 tbsp mustard seed oil or vegetable oil
1 tsp fenugreek seed
lettuce leaves as needed
1
Boil potatoes until tender; drain and set aside.
2
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.
3
Mix sesame seed past with warm potatoes and toss lightly.
4
Sauté fenugreek in oil; pour over salad and mix lightly. May serve on bed of lettuce.
Ingredients
1 lb potatoes, peeled and cubed
3 oz sesame seeds
4 hot green chilies
2 large cloves garlic
1" piece peeled fresh ginger
1 tbsp minced fresh cilantro
juice from 4 lemons
Salt to taste
2 tbsp mustard seed oil or vegetable oil
1 tsp fenugreek seed
lettuce leaves as needed