Source: Krishnarpan Restaurant, Dwarika's Hotel, Katmandu

Yield: 4 portions

1 pound potatoes, peeled, cubed
3 ounces sesame seeds
4 large hot green chiles
2 garlic cloves
1 (1-inch long) piece fresh ginger, peeled
1 tablespoon fresh cilantro, minced
Juice of 4 lemons
Salt to taste
2 tablespoons mustard seed oil or vegetable oil
1 teaspoon fenugreek seed
Lettuce leaves as needed

Boil potatoes until tender; drain and set aside.

Toast sesame seeds in a hot oven until fragrant and lightly colored. Cool then grind in food processor with hot chiles, garlic, ginger and cilantro. Add lemon juice and salt.

Mix sesame seed paste with warm potatoes and toss lightly.

Saut?fenugreek in oil; pour over salad and mix lightly. Serve on a bed of lettuce leaves.