Sesame potatoes

Til wale aloo (Potatoes in sesame seeds)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal. Use the same recipe for cooking cauliflower. Find the sesame cauliflower recipe here.

Til wale aloo (sesame potatoes)
Ingredients:
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

1. Boil and peel potatoes.
2. Keep aside to let it cool.
3. Meanwhile coarsely dry grind sesame seeds. Slit green chilies into half lengthwise and cut ginger into long thin strips.
4. 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. 
5. 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.
6. Now add the spiced potato and fry on high for 2-3 minutes mixing oil and ginger well into it.
7. Reduce the heat to medium and continue frying and mixing for another 3 minutes till all the flavors blend in.
8. 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.
9. 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.

Til Wali Gobhi (Spicy Cauliflower with Sesame seeds)

Til wali gobhi

This is my favourite way to cook cauliflower. My mom's recipe, this dish is from Nepal and is always a favoured item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. In Nepali cuisine this recipe is used to make potatoes. 

Ingredients:

1 head cauliflower

4 tbsp olive oil

1/2 cup sesame seeds

1 tbsp amchoor powder (dehydrated raw mango powder)

2 inch fresh ginger root

12-15 green chilies

1 tsp turmeric powder

salt to taste

• Put a large pot of salted water to boil.
• Wash and cut cauliflower into about an inch and a half big florets making sure all florets are of the same size for even cooking.

Raw cauliflower florets

• Add the cauliflower florets to boiling water. Keep heat high and wait till the water starts to boil again. Keep boiling on high for another minute at this point. Cauliflower floret should be tender crisp and not too soft as they will cook again later.
• Drain well and keep aside to let it cool.
• Meanwhile coarsely dry grind sesame seeds. Slit green chillies into half lengthwise and cut ginger into long thin strips.
• When cauliflower 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. This is how it will look.

Blanched Cauliflower mixed with sesame spice

• In a large pan or wok heat the olive oil and add the ginger and green chillies. Saute for about 30 seconds.
• Now add the cauliflower 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 into the florets.  

Spicy cauliflower with sesame seeds

• Remove from heat and let stand for atleast and hour before serving. Garnish with fresh corriander. 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.