21 November 2013,12:02 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds and curry leaves.
  • When the seeds crackle, add the ginger-green chilli paste and stir for some time.
  • Add the potatoes, turmeric powder and salt and saute for 4 to 5 minutes.
  • Add water and cook on a slow flame till all the moisture has evaporated and the potatoes are cooked.
  • Remove from the flame, add the sesame seeds and lemon juice and mix well.
  • Serve hot garnished with coriander and green chillies. 


  • 2 tablespoons IDHAYAM Sesame oil
  • ¼ teaspoon cumin seeds (jeera)
  • ½ teaspoon mustard seeds (rai/sarson)
  • 4 to 6 curry leaves (kadi patta)
  • 2 teaspoons ginger-green chilli paste
  • 16 parboiled baby potatoes, peeled
  • ¼ teaspoon turmeric powder (haldi)
  • Salt to taste
  • 2 tablespoons roasted sesame seeds (til)
  • 1 teaspoon lemon juice

For the garnish

  • 1 tablespoon chopped coriander (dhania)
  • 1 teaspoon finely chopped green chillies

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