Vegan - Krishnarpan's Aloo Achar

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* Exported from MasterCook *

 

Krishnarpan's Aloo Achar (potato Salad)

 

Recipe By :Krishnarpan Restaurant, Dwarika's Hotel, Katmandu

Serving Size : 4 Preparation Time :0:00

Categories : Appetizer Salad

Side Dish Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound potatoes -- peeled, cubed

3 ounces sesame seeds

4 hot green chiles

2 large garlic cloves

1 1 " piece fresh ginger -- peeled

1 tablespoon fresh cilantro -- minced

4 lemons -- juice of

salt to taste

2 tablespoons mustard seed oil or vegetable oil

1 teaspoon fenugreek seed

lettuce leaves as needed

 

Boil potatoes until tender; drain and set aside.

 

Toast sesame seeds in a hot oven until fragrant and lightly colored. Cool then

grind in food processor with hot chiles, garlic, ginger and cilantro. Add lemon

juice and salt.

 

Mix sesame seed paste with warm potatoes and toss lightly.

 

Saute fenugreek in oil; pour over salad and mix lightly. Serve on a bed of

lettuce leaves.

 

Cuisine:

" Nepalese "

S(Formatted by):

" N. Braswell, Jun-10-2001 "

 

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Per Serving (excluding unknown items): 233 Calories; 11g Fat (37.7% calories

from fat); 7g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 2 Fat.

 

NOTES : This salad is an appetizer at festival banquets in Nepal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0