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Aloo Achar Recipe

AuthorARY ZAUQ

Yields1 Serving
 4 medium size waxy bOiling Potatoes 4 Tbs.ground roasted sesame seeds 3 or 4 Tbs.Lemon juIce (fresh squeezed) 1 tsp.Salt 1 or more hot green chilies finely minced 4 Tbs.sesame Oil 2 tsp. vegetable Oil pinch ground Asafoetida to 10 whole Fenugreek seeds 3 Tbs.cilantro (Chinese Parsley) minced.
1

1-Use as many chilies,like jalapenos,as you can stand. If you cant tolerate hot,spicy food, 2 or 3 Tbs.green bell pepper can be substituted. 2-Look for these in an Indian or Middle-Eastern grocery .Boil the potatoes in a big pot.Meanwhile, combine the chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets 3-I dont know if you can get them already ground up.) 4-Add the sesame oil just a little at a time and mix in with a wire whisk. 5-Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat. 6-When quite hot, add the asafoetida powder and fenugreek seeds.The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl. 7-Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings. 8-When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. 9-Gently mix to coat all the cubes and finally adjust your seasonings if needed. 10-Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, its supposed to be much better the next day. It keeps for up to 4 days refrigerated.

Category

Ingredients

 4 medium size waxy bOiling Potatoes 4 Tbs.ground roasted sesame seeds 3 or 4 Tbs.Lemon juIce (fresh squeezed) 1 tsp.Salt 1 or more hot green chilies finely minced 4 Tbs.sesame Oil 2 tsp. vegetable Oil pinch ground Asafoetida to 10 whole Fenugreek seeds 3 Tbs.cilantro (Chinese Parsley) minced.

Directions

1

1-Use as many chilies,like jalapenos,as you can stand. If you cant tolerate hot,spicy food, 2 or 3 Tbs.green bell pepper can be substituted. 2-Look for these in an Indian or Middle-Eastern grocery .Boil the potatoes in a big pot.Meanwhile, combine the chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets 3-I dont know if you can get them already ground up.) 4-Add the sesame oil just a little at a time and mix in with a wire whisk. 5-Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat. 6-When quite hot, add the asafoetida powder and fenugreek seeds.The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl. 7-Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings. 8-When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. 9-Gently mix to coat all the cubes and finally adjust your seasonings if needed. 10-Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, its supposed to be much better the next day. It keeps for up to 4 days refrigerated.

Aloo Achar Recipe