1 lb Potatoes, small size if

possible 4 Jalapeno peppers, optional,

Seeded & sliced into long strips 1 Lime, juice of

Salt to taste 1/4 c Sesame seeds, roasted,

ground, optional 1 ts Tumeric powder

1 ts Cumin seeds

2 To 3 Chilies, whole, dried

3 ts Corn oil, or mustard oil

mustard gives best flavor 1/2 c Water

1/2 c Coriander, fresh, chopped

Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves. SERVES: 6 8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan