This recipe is another example of the spicy side dishes called “achars” which are prevalent in Nepalese cuisine. This version is eaten over boiled potatoes but one can substitute the potato for any vegetables cooked or raw, such as cucumbers, radish, steamed asparagus – even tofu and so on.
Manju’s Aloo ka Achar
1 ½ lbs. Baby potatoes, boiled and cut into halves
½ tsp. methi seeds (fenugreek)
2 green chilies, slit
4 tomatoes, chopped
1 bunch cilantro, chopped
½ lime, juice
2 tbsp. whole flax seeds
- In a small pan, roast flax seeds over medium heat for 3-4 minutes and grind.
- Set aside.
- Place the cooked potatoes in a bowl an set aside.
- In a small wok or frying pan, add 1 tsp. mustard oil.
- In a wok or kadai, heat 2 tbsp. mustard oil to smoking point.
- ½ tsp methi seeds (fenugreek)
- Add the green chilies.
- Add chopped tomatoes and salt to taste.
- Add ¼ cup water.
- Cook uncovered for about 20 – 25 minutes, stirring occasionally.
- Add cilantro and remove from heat.
- Add the tomato mixture to the bowl with the boiled potatoes.
- Add juice of lime and ground flax seeds.
- Mix everything very well, adjust seasonings and serve hot or cold.