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| 1 x ca. 450 g | Potatoes; small size if possible |
| 4 | Jalapeno peppers;opt Seeded & sliced into long strips |
| 1 | Lime; juice of Salt to taste |
| 1/4 Tasse | Sesame seeds; roasted, ground optional |
| 1 Teelöffel | Tumeric powder |
| 1 Teelöffel | cumin seeds |
| 2 | Chilies, whole, dried Up to 3 |
| 3 Teelöffel | Corn oil;or mustard oil mustard gives best flavour |
| 1/2 Tasse | water |
| 1/2 Tasse | Coriander, fresh; chopped |
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Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.
Serves: 6-8
Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan
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