with Spices and Sesame Seeds
from: Sharon Curtis
Boil the potatoes (unpeeled), then drain and allow to cool for about
3 or 4 hours. Peel and cut into 3/4 inch cubes.
- 8 smallish potatoes
- 2 tsp whole cumin seeds
- 1/4 tsp whole fenugreek seeds
- 2 tsp whole black mustard seeds
- 6 tbsp vegetable oil
- 2 tbsp sesame seeds
- 1/4 ground turmeric
- 2 tsp salt
- black pepper, ground
- 2 tsp lemon juice
Heat the oil in a frying pan. Add the spices one after the other
in this order, stirring once after each addition: cumin, fenugreek
and black mustard seeds, then the sesame seeds, then the turmeric.
Finally add the potatoes. With the heat on medium, fry the potatoes
for 5 minutes. Add the salt, a dash of pepper and the lemon juice.
Fry for another 5 minutes.