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Easy
By Merry White
Published 1974
This is a traditional Nepali side dish, a sort of fresh “pickle” that is served at room temperature. It is excellent on the second or third day.
Mustard oil is available in specialty markets.
Boil the potatoes for 10 to 15 minutes, until cooked through but not mushy. Drain and set aside.
Heat the oil in a heavy skillet and add the mustard seeds, sesame seeds, chili powder, and chopped ginger. Cook, stirring, for 4 minutes.
Put the potatoes in a large bowl and toss with the cooked spice mixture. Salt to taste, and add the lime or lemon juice. Garnish, when cool, with