A recipe from Sonia Ezgulian, cook, author and journalist
For 4 people
Preparation: 20 minutes
Cooking: 15 minutes
- 600 g small new potatoes
- 3 cloves of garlic
- 5 sprigs of coriander
- ½ tsp. cumin seeds
- 3 juicy yellow lemons
- 2 green peppers from the garden
- 1 C. level coffee of turmeric
- 1 C. golden sesame seeds
- 1 C. level coffee of coarse salt
- 1 dash of sesame oil
Kachalu is a Nepalese recipe that Kabita revealed to me.
Start by preparing the chuk: squeeze the lemons, put the juice in a saucepan and bring to a boil. On concentrating, the lemon juice will caramelize and become very dark. Take off heat and let cool.
Brush the potatoes and cook them for 10 minutes in boiling water.
In a mortar, crush together the sesame seeds, cumin seeds, a green pepper (remove the seeds if you want a moderate heat), the garlic and the coarse seed. You get a very aromatic paste. If you don’t have mortar, chop everything finely with a slicing knife.
In a sauté pan, with sesame oil, very quickly brown the turmeric, the second pepper, add the spice paste and the caramelized lemon juice. Add the precooked potatoes and mix everything well for a few moments. Remove from the heat, sprinkle with coriander and enjoy.