Ingredients

• 250-300 gm. potatoes

• 1 1/2 tbsp. sesame seeds, white or black

• Salt to taste

• 1/2 tsp. chilli powder (adjust to taste)

• 1 tbsp. chopped coriander leaves

• Juice of 1 lemon

• For tempering or tarka

• 1 tbsp. mustard oil

• 1 tsp. fenugreek (methi) seeds

• A pinch of hing or asafoetida resin

• 1/2 tsp. turmeric powder

• 1-2 green chillies, finely chopped

Instructions

1. Boiled potatoes in their skin, cool, peel and cut or break into small pieces.

2. Roast sesame seed on a griddle until sesame oil aroma rises. Cool and grind.

3. Add ground sesame seeds, salt, coriander leaves, chilli powder and lemon juice to potatoes and gently mix.

4. Keep aside.

5. Heat the mustard oil in a ladle, add fenugreek seeds, green chillies and a pinch of hing/asafoetida. Then quickly add turmeric, before fenugreek seeds turn black and bitter.

6. Now pour over the potatoes and fold in gently.

7. Serve warm with rice and other dishes.