Sesame Yogurt Potatoes
EKADASEE TIL ALOO BHAJI
-Recipe from Yamuna mataji
In the Hindi language, eka means “eleventh” and dasee means “day”. The
eleventh day after each full moon and the eleventh day after each new
moon are called Ekadasee. All Vaishnavas observe Ekadasee by minimizing
physical needs and increasing spiritual practices. Many Vaishnavas fast
the whole day, taking only water or fruits. For practically, Srila
Prabhupada recommended light meals consisting of nuts, root vegetables,
seeds and milk products. This dry potato dish was frequently on his
Ekadasee menu. They are best made in a nonstick frying pan or a
well-used cast-iron skillet
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 30-40 minutes
Serves: 6
6 medium-sized all-purpose potatoes (about 2 pounds/1 kg), peeled and cut into ½-inch (1.5 cm) cubes
½ cup (120 ml) plain yogurt, whisked until smooth
½ table spoon (7 ml) scraped, finely shredded or minced fresh ginger root
¼ teaspoon (1 ml) cayenne pepper or paprika
5 table spoons (75 ml) ghee or sesame oil
3 table spoons (45 ml) sesame seeds
1 teaspoon (5 ml) black mustard seeds
½ table spoon (7 ml) cumin seeds
½ table spoon (7 ml) salt
1 table spoon (15 ml) fresh lemon juice
2 table spoons (30 ml) chopped fresh coriander or parsley
1.
Boil or steam the potatoes until they are fork-tender. Drain them
and place in a mixing bowl. Add the yogurt, ginger and cayenne or
paprika, and gently fold to coat the potatoes with seasoned yogurt. Set
aside for ½ -3 hours.
2. Heat the ghee or oil in a
heavy 10-12-inch (25-30 cm) frying over moderate heat. When it is hot
but not smoking, drop in the sesame seeds, black mustard seeds and
cumin seeds. When the seeds begin to pop, add the potatoes and salt and
fry, stirring occasionally, for 3-5 minutes or until the potatoes begin
to brown. Sprinkle with lemon juice and fresh herb before serving.