Fragrant, colorful and spicy, this authentic Nepalese potato salad may be my all time favorite.
Serves 100-120
40 pounds small red potatoes, washed
50 dried red chilies (about 1 cup)(In Nepal, they can use fiery tiny chilis, select milder types such as ancho for milder flavor)
50 fresh green chilies, julienned
1/3 cup turmeric powder
1/4 cup chili powder
1-1/2 tablespoons asafetida OR may sub 1/4 cup minced garlic
3-4 cups lime juice
1/2 cup water
Salt to taste (about 2 tablespoons)
2 quarts toasted sesame seeds, black preferred, ground
1/3 cup fenugreek seeds
1/3 cup cumin seeds
2-1/2 quarts chopped cilantro
1-1/2 tablespoons asafetida OR may sub 1/4 cup minced garlic
3-4 cups lime juice
about 1 quart oil including 6 tablespoons mustard or chili oil
Boil potatoes until cooked. Do not overcook. Remove skin if desired and cut into small pieces. In a large bowl, combine chunked potatoes, turmeric, chili powder, ground sesame seeds, asafetida/garlic, lime juice, half of chopped cilantro, salt and water; mix thoroughly. In a flat pan heat mustard oil and vegetable oil; add fenugreek seeds, cumin seeds and dried red chilies. Fry until just fragrant, stirring often, as they like to burn. Stir in julienned green chilies. Take the oil mixture from heat and pour over potato mixture; mix thoroughly. Add more water if potato achar seems too dry. Garnish with remaining chopped cilantro.