|Til wale aloo (Potatoes in sesame seeds)|
Til wale aloo (sesame potatoes)
8 large potatoes, boiled, peeled and diced
4-6 tbsp olive oil
3 tbsp white sesame seeds
1/2 tsp black sesame seeds (optional)
1 tbsp amchoor powder (dehydrated raw mango powder)
2 inch fresh ginger root
8-10 green chilies
1 tsp turmeric powder
salt to taste
- Boil and peel potatoes.
- Keep aside to let it cool.
- Meanwhile coarsely dry grind sesame seeds. Slit green chilies into half lengthwise and cut ginger into long thin strips.
- When potato cools a bit, sprinkle salt, turmeric powder, amchoor powder and ground sesame seeds over it and using a spatula mix it thoroughly to work them in.
- In a large pan or wok heat the olive oil and add the black sesame seeds, ginger and green chilies. Saute for about 30 seconds.
- Now add the spiced potato and fry on high for 2-3 minutes mixing oil and ginger well into it.
- Reduce the heat to medium and continue frying and mixing for another 3 minutes till all the flavors blend in.
- Remove from heat and let stand for at least and hour before serving. Garnish with fresh coriander. Serve hot or warm with roti or naan.
- This dish tastes better the next day. So make a double batch so you have enough left overs for another meal. Can stay in the fridge for 3-4 days. Freezing doesn't work as the vegetable softens and looses its texture on defrosting.