POTATO SALAD

INGREDIENTS Potatoes 8 medium Salt as required Cumin seeds 1/2 teaspoon Dried pomegranate seeds (anardana) 1 teaspoon Black salt (kala namak) to taste Black pepper powder 1/2 teaspoon Red chilli powder 1/4 teaspoon Fresh coriander leaves 2 tablespoons Spring onions with greens, chopped 1 medium Tamarind pulp 1 teaspoon

METHOD Preheat oven to 200°C. Wash the potatoes, dry them and then prick them with a fork. Spread one centimetre thick layer of salt on a baking tray. Place the potatoes over this keeping distance between each. Cook in the preheated oven for twenty five to thirty minutes or till cooked. Alternately cook in a microwave oven for seven to eight minutes on HIGH. Cool them completely. Cut roasted potatoes along with their skin into one inch pieces. Roast cumin seeds on a hot tawa for half a minute, stirring continuously. Cool and grind to a powder with pomegranate seeds. Mix cumin-pomegranate seed powder, black salt, black pepper powder, red chilli powder, coriander leaves and spring onion. Add tamarind pulp and mix thoroughly. Add a little water if required. Toss the roasted potato pieces in this dressing. Arrange in a serving dish and serve.