|Serves||4 to 6|
Culinate editor’s note: I have made this salad with and without the asafetida and fenugreek, and liked it both ways. I also opt for a blend of hot green chiles and green bell pepper and use Middle Eastern ground sesame seeds: tahini.
Eaten frequently as a snack, this potato salad comes from the kingdom of Nepal on India’s northern frontier. Its dressing is made of ground sesame seeds, sesame oil, lemon juice, and hot green chiles. The chiles provide the “hotness” and lots of vitamin C. If you do not like hot foods, regular green pepper can be substituted for the hot chile. Asafetida is also used in this recipe, chiefly because of its digestive powers.
Even though aloo achaar can be eaten an hour or two after it’s made, it tastes best when the dressing has been allowed to be absorbed for 12 hours; it keeps well in the refrigerator for 3 to 4 days.
|4||medium-sized waxy boiling potatoes|
|4||Tbsp. ground roasted sesame seeds|
|3||Tbsp. or more lemon juice|
|1 to 4||hot green chiles, very finely minced, or 2 tablespoons minced green pepper|
|4||Tbsp. sesame oil|
|2||tsp. vegetable oil|
|~||A pinch of ground asafetida|
|8 to 10||whole fenugreek seeds|
|3||Tbsp. minced cilantro/Chinese (or other) parsley|
This content is from the book Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey.
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