Nepalese Alu Pyaz Sadeko
We need an oil change from time to time. Just like cars. Not only for maintenance and protection of our parts like vehicles do, but also for opening our minds, exploring new avenues, experimenting with new dishes, embracing novel experiences and tastes! But most importantly, an oil change is an absolute must to get rid of all the rust from prejudices and misconceptions!
After nearly four decades of disparaging mustard oil, I bought a small bottle of it- albeit the smallest in the shop- for the fear of wasting it if I didn’t like it!
New friends, new ideas and a newly revived spirit- I am so enjoying this cooking and blogging and making and sustaining cyber friendships!
My friend Atul Sikand has inspired me to break the barriers and muster up enough courage to cook with mustard oil. I couldn’t resist taking a sniff-whiff of the oil and sneakily unscrewed the cap- the legendary zing hit straight through the nose- up the middle of the skull and reached the top of the head!
Not a fan of heat, I tempered it down- but this rendition Alu Pyaz Sadeko was equally delicious!
Based on the recipe by Atul Sikand…Nepalese Alu Pyaz Sadeko
3 medium potatoes, boiled and peeled
1 small onion, diced large
1 teaspoon mustard oil
Salt to taste
Chilli powder to taste
½ tsp Sichuan pepper
A generous pinch of turmeric
¼ pinch of methi seeds
2 tbsp mustard oil
2 green chillies
Smear the boiled potatoes with a teaspoon of mustard oil and salt. Keep aside for some time. Then add the cut onions and mix. Sprinkle the haldi and chilli powder on the potatoes. Heat mustard oil till it smokes and add the methi seeds, sichuan pepper and 2 green chillies. Remove from heat quickly and the methi seeds will continue to brown lightly in the heat. Pour the hot tempering over the turmeric and chilli powder. Mix well and adjust the tastes.
Serve cold or at room temperature like a salad.