Ingredients

Method

• 2 T sunflower oil
• 1 t cumin seeds
• 2 chillies, chopped
• 2 t sesame seeds
• 2 T fresh coriander, chopped
• 5 potatoes, peeled and chopped
• 1 t salt
• 1/2 cup water
• 50 g nibbed peanuts
• 1 t lemon juice
For serving
• 1 cup plain yoghurt
• 3 T grated cucumber
• 1 t salt
• 1 t pepper
• 1/2 t mustard powder
• 1/2 t sugar
To garnish
• chopped green chilli
• fresh coriander
• 1 lime, sliced

Method

Ingredients

Heat oil in a large pot and add cumin seeds, chillies, sesame seeds, coriander, potatoes, salt and water.

Cook until the potatoes are tender.

Drain and add the nibbed peanuts, (nibbed peanuts are simply peanuts that have been skinned and blanced), and lemon juice.

Turn off the heat and turn onto a platter.

Mix the plain yoghurt, cucumber, salt, pepper, mustard powder and sugar and serve with the potaotes.

Garnish with green chilli, coriander and limes.

Cook's note: This is a traditional Gujurati dish made while fasting. My family enjoy it anytime, though.

Discover more recipes featuring potatoes here.