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Ingredients
  • 8 to 10 small boiling potatoes (about 3 pounds)
  • 6 fresh (hot or mild) green chili peppers, each halved lengthwise
  • 1 to 2 bunches cilantro leaves, tender stems (fresh coriander), washed well and finely chopped (about ½ cup)
  • ¼ cup freshly squeezed lemon or lime juice or as needed
  • 1 teaspoon ground red pepper (cayenne)
  • Salt to taste
  • ½ cup brown sesame seeds
  • 2 dried red chilies, halved and seeded
  • ¼ teaspoon timmur (Szechwan pepper)
  • 3 tablespoons mustard oil or vegetable oil
  • ½ teaspoon fenugreek seeds
  • ¼ teaspoon jimbu strands (Himalayan herb), sorted
  • 1 medium red or green bell pepper, cored and cut into cubes (about ½ cups
  • 1 piece fresh ginger, peeled and cut into fine julienne strips (about 2 tablespoons)
  • ½ teaspoon ground turmeric
  • A generous pinch ground asafetida (about ⅛ teaspoon)
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