Nepalese potato side (Aloo achar)

Ingredients

• 600 gPotatoes, flesh and skin, raw
• 35 gSeeds, sesame seeds, whole, dried
• 45 gLime juice, raw
• 3 gSpices, fenugreek seed
• 10 gPeppers, hot chili, green, raw
• 15 gOil, mustard
• 1,200 gBeverages, water, tap, drinking not counted – removed
• 5 gSalt, table

Method

1. Wash potatoes, cut into 3 cm cubes and put in a pot with 1,200 g water. Bring to a boil and cook at 95 °C for 20 minutes until tender but holding their shape.
2. Drain all water from the potatoes and let them dry for 5 minutes in the warm uncovered pot.
3. Toast sesame in a dry pan at 160 °C for 3 minutes until fragrant. Cut chilli into rings.
4. Heat mustard oil to 170 °C in a small pan, add fenugreek and chilli and stir for 1 minute. Pour immediately over the potatoes.
5. Add lime juice, sesame and salt and toss potatoes gently. Rest for 6 minutes and serve warm.