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Chukauni 

30 mins
Praveen Bhatta

 

ChukauniMy parents are form Gorkha, the central region of Nepal,but I spent my choidhood in the south-western region,which is hot year-round my mum learnt this recipe thare and we have had chukauni at many celebrations and festivals.

Because of its citrus taste,it can be served as a side for any meal. I like it best with a spacy curry or with deep fried dishes.

 

INGREDIENTS

400g potatoes                                             1 tsp cumin seeds

1 onion cut into 2 cm long thin slice           ½ tsp turmeric powder

200ml plain yogurt                  1 tsp fine chopped basil or mint/coriander)

Salt to taste

2 tsp lemon juice

  • tsp vegetable oil

 

METHOD

  • Boil the potatoes peel and cut half of the potatoes into small pieses and mash the other half.
  • Add the onion and mix well.Heat the vegetable oil in a small frying pan and add the cumin seeds.
  • When the cumin seeds turn dark brown add the turmeric powder.
  • Remove from the heat and mix into the potato/onion mixtore.
  • Add the yogurt,salt and lemon and mix well.Sprinkle basil(or coriander or mint) and serve.