Aloo Ka Achaar (Potato Pickle)

Aloo Ka Achaar is my Mom's signature dish. Packed with flavours and a break from the mundane, this pickle can be enjoyed with about anything. Have it as a side or condiment with Poori (Fried Indian bread) or with steamed rice and lentil soup. This Achaar (Pickle) will not only pep up the meal but also be the highlight of the meal. Unlike other Indian pickles, I find this one to be healthier and easier to make. The traditional recipe calls for mustard oil as the base ingredient but for those of us living in North America, you may know that this oil is a banned edible commodity. Although no other oil can match the flavour of mustard oil, olive oil can act as a healthier substitute. Want to get people talking about your cooking? Try this:

Ingredients:
1. Potatoes, boiled, peeled, mashed, cut in wedges, 2
2. Mustard or olive oil
3. Peas, 1/2 cup
4. Carrots, boiled, 1 diced
5. Mustard seed powder, 2 tsp
6. Salt to taste
7. Turmeric powder, 1/2 tsp
7. Red chili powder, 1/2 tsp

Note: You can also add broad/runner beans (sem)

Instructions:
1. Mix everything together.
2. Leave in a jar at room temperature for a few days.

Serve at room temperature. It is good for a week.