Nepali Sesame Potato Salad
4 medium potatoes (any you might use for potato salad)½ cup sesame seeds
1 tsp. chili powder
2 ½ lemons, juice only2 tbsp. cooking oil (mustard, canola, corn, safflower)
2-3 green chilies, stemmed and seeded (how many depends on your heat tolerance)1 tsp. fenugreek seeds
1 tsp. turmeric powder1 tbsp. salt
optional: pinch of lemon verbena leaves½ cup water
¼ bunch fresh cilantro, leaves only
Peel the potatoes and boil in salted water until tender. Drain. Cube into bite sized pieces.
Dry roast the sesame seeds in a small nonstick fry pan over medium heat. Cool and grind. Mix with the lemon juice and salt and stir into the potatoes.
Dice the chilies.
In a small wok or frying pan heat the oil. Add the chilies and fry until they are soft. Stir in the fenugreek seeds and fry until they turn dark brown. Stir in the chili powder, lemon verbena and tumeric and remove from heat. Pour over the potatoes and stir in the water to blend everything evenly.Chop the cilantro leaves and add as garnish to serve.