Ingredients

3 to 4 medium potatoes, white or red

4 medium carrots or radishes, cut into 3-4 inch strips

1 tbsp coriander, chopped

1 tbsp sesame powder, fried and ground

1/2 cup frozen peas

1 lemon, juiced

1/2 tsp funugreek seeds

1/4 tsp turmeric

Preparation

Boil potatoes, peel the skin, and cut into bite-sized pieces. Blanche carrots or radishes. Add peas, lemon juice, coriander, sesame seed powder, salt to taste, chili pepper to taste, and add a little bit of water.

In a small heavy dish (e.g. cast iron pan), heat 1/2 tbsp of cooking oil and add 1/2 tbsp of fenugreek seeds (after sorting through to remove stones). When they are brown, add crumbled dried hot peppers. Finally, add 1/4 tsp of turmeric and mix well. Place the mixture into the salad and mix in.