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
Method :
1-Use as many chilies, like jalapenos, as you
can stand. If you can't 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 don't 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, it's supposed to be
much better the next day.
It keeps for up to 4 days refrigerated.