500 g small desiree potatoes (or other varieties)
50 g podded green peas, blanched and refreshed under cold water
1 long green chilli, chopped
1 tsp chilli flakes (optional, for extra hot)
¼ cup (60 ml) lemon juice
2 tsp black sesame seeds (see Note)
2 tbsp vegetable oil
1 tsp ground turmeric
1 tsp fenugreek seeds
fresh coriander leaves to serve
chopped carrots, cucumbers and other vegetables can be added as an option
Place the potatoes in a saucepan, cover with salted water, simmer gently until cooked through. Set aside until cool enough to handle, then peel and cut into cubes.
Mix the potato with the peas, both types of chilli, lemon juice and black sesame. Set aside.
Pour oil into a small frypan over medium heat. When oil is hot, add the turmeric powder and fenugreek seeds. Once the fenugreek seeds turn slightly brown, pour the contents of the pan, including oil, into the bowl with potatoes and mix.
Garnish with fresh coriander and serve.
• Black sesame seeds are available from spice shops, Indian food shops and some delicatessens.