A spicy North Indian side dish of potatoes with cumin, black mustard and sesame seeds.

Til Ke Aloo

6 to 8 medium potatoes

6 tablespoons vegetable oil

2 teaspoons whole cumin seeds

2 teaspoons black mustard seeds

2 tablespoons sesame seeds

1 teaspoon salt

1/8 to 1/2 teaspoon cayenne pepper

1 tablespoon lemon juice

1. Boil unpeeled potatoes until tender, about 20 minutes. Drain and allow to cool for 3 to 4 hours. (Can be done a day ahead.) Peel potatoes and dice into 3/4-inch cubes.
2. Heat oil in a large frying pan over medium heat. When oil is very hot, put in the cumin seeds, mustard seeds and sesame seeds. As soon as the seeds begin to pop, add the diced potatoes. Stir and cook the potatoes for about 5 minutes. Add the salt, cayenne and lemon juice. Stir and cook for another 3 to 4 minutes.

Makes 6 to 8 servings.