Chukauni (Nepalese Potato Salad)
Chukauni is a potato salad from Palpa district in Nepal, and its character comes from the final step. Mustard oil is heated with fenugreek seeds until they darken, then turmeric is stirred in and the whole pan is poured over cold yoghurt and soft potato. The hot oil gives the dish a sharp, slightly bitter edge. It takes twenty minutes and goes well with roti, steamed rice or batuk.
Instructions
Put the boiled, peeled and cubed potatoes in a large bowl. Add the chopped onion and the chopped fresh chiles.
Pour the yoghurt over the potatoes and onion. Season with salt, and with chile powder if you want more heat, adjusting to your taste.
Heat the mustard oil in a small wok or pan. Add the fenugreek seeds and the dried red chiles, if using, and let them sizzle in the oil.
When the seeds turn black, take the pan off the heat. Stir in the turmeric straight away so it does not scorch.
Pour the hot spiced oil over the potatoes and yoghurt. Mix everything together with a spoon or ladle until the potatoes are evenly coated, then serve.
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