Sesame Yogurt Potatoes

-Recipe from Yamuna mataji

              In the Hindi language, eka means “eleventh” and dasee means “day”. The eleventh day after each full moon and the eleventh day after each new moon are called Ekadasee. All Vaishnavas observe Ekadasee by minimizing physical needs and increasing spiritual practices. Many Vaishnavas fast the whole day, taking only water or fruits. For practically, Srila Prabhupada recommended light meals consisting of nuts, root vegetables, seeds and milk products. This dry potato dish was frequently on his Ekadasee menu. They are best made in a nonstick frying pan or a well-used cast-iron skillet

Preparation time (after assembling ingredients): 10 minutes
Cooking time: 30-40 minutes
Serves: 6

6 medium-sized all-purpose potatoes (about 2 pounds/1 kg), peeled and cut into -inch (1.5 cm) cubes
cup (120 ml) plain yogurt, whisked until smooth
table spoon (7 ml) scraped, finely shredded or minced fresh ginger root
teaspoon (1 ml) cayenne pepper or paprika
5 table spoons (75 ml) ghee or sesame oil
3 table spoons (45 ml) sesame seeds
1 teaspoon (5 ml) black mustard seeds
table spoon (7 ml) cumin seeds
table spoon (7 ml) salt
1 table spoon (15 ml) fresh lemon juice
2 table spoons (30 ml) chopped fresh coriander or parsley

1.    Boil or steam the potatoes until they are fork-tender. Drain them and place in a mixing bowl. Add the yogurt, ginger and cayenne or paprika, and gently fold to coat the potatoes with seasoned yogurt. Set aside for -3 hours.
2.    Heat the ghee or oil in a heavy 10-12-inch (25-30 cm) frying over moderate heat. When it is hot but not smoking, drop in the sesame seeds, black mustard seeds and cumin seeds. When the seeds begin to pop, add the potatoes and salt and fry, stirring occasionally, for 3-5 minutes or until the potatoes begin to brown. Sprinkle with lemon juice and fresh herb before serving.