Pickled Potatoes

Boil medium-sized potatoes in salted water until just tender but still firm, approximately 12-15 minutes, then drain and cool slightly before peeling.

Cut cooled potatoes into bite-sized cubes or quarters, keeping them uniform in size for even pickling.

Slice green chillies lengthwise into thin strips, removing seeds if a milder heat is preferred.

Toast black sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant, shaking the pan occasionally to prevent burning.

Heat mustard oil in a large pan or bowl until warm, then add turmeric powder and chili powder, stirring well to combine.

Add the cubed potatoes to the warm mustard oil mixture, gently tossing to coat evenly with the spiced oil.

Stir in the sliced green chillies and toasted sesame seeds, then pour lemon juice over the mixture and mix thoroughly.

Season with salt according to taste, adjusting the balance of lemon juice and salt as needed for the desired tangy-savory flavor.

Transfer to a serving bowl and garnish with fresh coriander leaves just before serving, allowing the flavors to meld for at least 10-15 minutes.