Alu ko achar (Nepali)

Ingredients:

• potatoes
• dry red chillies
• ginger
• timur
• haldi
• lime juice
• salt
• cooking oil ( preferably mustard oil)
• methi
• jhimmu
• green chillies

Method:
Boil potatoes and cut into wedges when cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Add some haldi, warm water, salt, little mustard oil and lime juice to the potatoes (off the fire) and mix well. A few slices of potatoes may be coarsely mashed to make a thickish base. Combination of salt and lemon should be just right. To this add the ground paste and keep aside for sometime.

Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature.