Dry roast sesame seeds till they turn light golden and then let them come to room temperature and grind to make powder.

Boil the potatoes ,peel and make medium size cubes.

Wash,slit and chop green chilies in big pieces.

Grind OR pound timur to make a fine powder.

Take a big bowl and add the cubed potatoes, sesame seed powder, green chilies, salt, chili powder ,timur and mix well.

Heat Mustard oil or any cooking oil in a pan and add the fenugreek seeds till they turn dark brown, switch off the flame and add asafoetida and ginger ,stir for a minute.

Now pour this hot oil over the potato mix and stir properly.

Now add water,lemon juice and chopped fresh coriander and mix well.

Cover the pan and let it soak all the flavours for 1/2 to 1 hour then serve as a salad or pickle.

If refrigerated it stays well for about a month but keep stirring and mixing it after 2-3 days