Instructions

-Use as many chilies,like jalapenos,as you can stand. If you can't tolerate hot,spicy food, 2 or 3 Tbs.green bell pepper can be substituted.
2-Look for these in an Indian or Middle-Eastern grocery .Boil the potatoes in a big pot.Meanwhile, combine the chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets
3-I don't know if you can get them already ground up.)
4-Add the sesame oil just a little at a time and mix in with a wire whisk.
5-Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
6-When quite hot, add the asafoetida powder and fenugreek seeds.The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl.
7-Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings.
8-When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing.
9-Gently mix to coat all the cubes and finally adjust your seasonings if needed.
10-Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it's supposed to be much better the next day.
It keeps for up to 4 days refrigerated.