INGREDIENTS

40 baby potatoes
1/2 teaspoon turmeric powder
salt to taste
1 cup fresh coriander leaves, rougly chopped
1/4 cup fresh mint leaves, coarsely shredded
10-12 green chillies, coarsely chopped
4-6 garlic cloves, coarsely chopped
2 inches ginger, coarsely chopped
4 teaspoons lemon juice
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoons cumin powder
1/2 cup skimmed milk yogurt
1 teaspoons sesame seeds, toasted

1.Parboil potatoes with salt and one-fourth teaspoons of
turmeric powder.Drain, cool and halve without peeling.

2.For the chutney, grind coriander leaves, mint leaves, green
chillies, garlic and ginger along with salt and lemon juice
to a fine paste.