Thursday, February 21, 2008
This is another of those dishes which features on our menu at home, quite frequently. It is one of Akshaya’s favourites and she loves it with chappatis. I do not remember when or how I came up with this recipe but this combination of steamed/ cooked potatoes coated with spices and sesame seeds is tasty and very easy to put together.
This time I made it with baby potatoes but I usually make it with regular sized potatoes, each cut into 4 -6 pieces.
Spiced Baby Potatoes with Sesame Seeds
1 kg baby potatoes
1 ½ tbsp white sesame seeds
1 ½ tbsp black sesame seeds( you may use only white or only black sesame seeds instead)
¾ tsp kashmiri chilli powder
1 tsp cumin seed powder
¼ tsp turmeric powder
¼ tsp asafetida powder
salt to taste
1 sprig curry leaves
2 tbsp oil
Cook the potatoes (boil, steam or microwave) till well cooked but firm and not mushy.
As I mentioned above, you can use larger potatoes cut up into chunks, either before or after cooking them. I usually peel the potatoes, cut them up and then microwave them at 100% for 7 -8 minutes.
Now add the salt, the turmeric, chilli and cumin seed powders to the potatoes and gently mix well so that the potatoes are evenly coated with the salt and spice mixture.
In a pan or wok, heat the oil. Turn down the heat to medium and add the sesame seeds. Stir and when they start popping, add the asafetida powder and curry leaves. Stir once (do not allow the asafetida to burn) and add the spiced potatoes. Mix well so the potatoes are coated with the sesame seeds. Continue cooking on low to medium heat for another 5 -10 minutes so that the potatoes become a little crisp. Take off the heat, dish and serve warm as an accompaniment to chapathis or rice.
These little potatoes are going to grace DK's The Potato Fe(a)st,
and to Sia's Ode to the Potato,
as well as The Potato - A Blog Event at Eating Leeds.