Chukauni is a specialty from Palpa district in Nepal though now eaten all over . My staff tell me it should be eaten with a green chili in hand which you bite into with each mouthful ! This is somewhat like our dahi wale alu in looks but not so in taste , chukauni has a fresher taste as the dahi isnt cooked here . Again all ingredients are ' andaaz say ' !Remember the golden rule with Nepali achaars - the more oil the better !
5-6 Large Potatoes - Peeled and cubed.
1 Large Onion - Sliced long .
1 Heaped Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
Juice of 1 Lemon.
1/2 Teaspoon Haldi Powder.
3 Green Chilies - chopped.
1 Cup Dahi + 1 Cup Water - mxed.
1/2 Teaspoon Timur Powder or Schezwan Pepper Powder or Aniseed Powder ( or make without ! )
200 Grams Mustard Oil .
6-8 Dreied Red Chilies.
1/2 Teaspoon Methi Seeds.
Boil cool and cube the potatoes .Mix lemon juice with potatoes and onions. Set aside for 15 minutes
In the curd water mix add all other ingredients .
Heat the mustard oil in a kadhai ,when smoking hot add the methi seeds , as they darken add the potato onions , mix well - to coat - 30 seconds .
Next add the curd water mixture , mix well , again all of 30 seconds , no boiling ! Remove from the stove.Adjust flavors and eat at room temperature.