Nepali Aloo Ko Achar with Beaten Rice

Ingredients

• 1 1/2 lb waxy potatoes, cut into chunks
• 2 cups beaten rice (chiura)
• 1/2 cup sesame seeds
• 3 tbsp mustard or neutral oil
• 1/2 tsp fenugreek seeds
• 1 tsp ground turmeric
• 2 to 3 green chilies, minced
• 3 tbsp lemon juice, plus wedges to serve
• 1 cucumber, diced
• 1 tsp ground cumin
• 1/4 cup chopped cilantro
• Salt

Steps

1. Boil the potatoes in salted water for 15 to 18 minutes, until tender but not falling apart, then drain and let them steam-dry for 5 minutes.
2. Toast the sesame seeds in a dry pan over medium heat, stirring constantly, for 3 to 4 minutes, until golden and popping, then grind them to a coarse powder.
3. Ground toasted sesame is the body of this achar. Whole seeds simply fall to the bottom of the bowl and the dressing stays thin.
4. Dress the potatoes while they are still warm with the sesame powder, lemon juice, chilies, turmeric, cumin, and 1 1/2 teaspoons salt.
5. Warm potatoes absorb dressing; cold ones sit in it. Toss thoroughly at this stage and let them sit for 10 minutes.
6. Heat the oil in a small pan until shimmering, add the fenugreek seeds, and let them darken for 10 to 15 seconds only.
7. Fenugreek turns bitter the instant it goes past brown, so pour the hot oil over the potatoes as soon as the seeds colour.
8. Fold in the cucumber and cilantro, taste for salt and lemon, and serve at room temperature with the beaten rice and lemon wedges.

Allergen note: Contains sesame and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.