A dish that is traditionally made with pork this is the vegetarian version prepared with potatoes.

Use baby potatoes or cut whole cooking potatoes into wedges.

Considered a specialty of the Khasi community this dish is made in most homes and every recipe varies just a little bit.

INGREDIENTS

1 kg boiled and peeled baby potatoes

6 tablespoons black sesame seeds

1 cup onions finely sliced

6 cloves of garlic finely minced

1 tsp peeled grated fresh ginger

2 red Thai chillies finely chopped or to taste

3 tablespoons vegetable oil

1/2 tsp turmeric

1/2 tsp honey (optional)

salt to taste and chopped parsley or coriander leaves for garnish

METHOD

Toast sesame seeds in a dry wok about 8 minutes on medium flame until fragrant. Cool and grind to a paste. Reserve.

Heat pan on a medium flame. Add okl add onions and chillies and toss until soft on a medium flame. Add garlic and ginger and mix well.

Add turmeric, honey and 1 teaspoon salt. Toss, then add potatoes and cook 4-5 minutes on a medium flame. Toss potatoes to ensure they are evenly coated in spices. Add the sesame seeds and honey and continue to cook until fragrant. Garnish with coriander or parsley and serve with rice or rotis.