Ingredients:
1 lb potatoes, peeled, cubed
3 ounces sesame seeds
4 large hot green chili peppers
2 garlic cloves
1 teaspoon minced ginger
1 tablespoon fresh cilantro, minced
4 lemons, juice of
salt
2 tablespoons mustard oil or 2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
lettuce leaves, as needed
Directions:
Boil potatoes until tender; drain and set aside.
Toast sesame seeds in a hot oven until fragrant and lightly colored.
Cool then grind in food processor with hot chiles, garlic, ginger and cilantro.
Add lemon juice and salt.
Mix sesame seed paste with warm potatoes and toss lightly.
Saute fenugreek seeds in oil; pour over salad and mix lightly.
Serve on a bed of lettuce leaves.
Servings: 4
Time preparation: 25 min.
Time total: 25 min.