Spicy Nepalese Onion Potato Salad

Peel the cucumber and halve lengthwise; scoop out the seeds with a spoon and discard. Cut into sticks about 1/2 inch wide and 2 inches long. Place into a colander, sprinkle with 1 teaspoon of salt, and set aside for 30 minutes. (This will bring out the moisture and ensure the cucumber sticks offer a crunch to the salad.)

Soak the onion slices in cold water.

Meanwhile, cook the potatoes in plenty of boiling salted water until tender and just cooked but not falling apart, approximately 10 to 15 minutes. Drain and set aside to cool a little.

Toast the sesame seeds in a dry frying pan until they start to pop and become golden brown. Remove from the heat and pour onto a plate to cool.

Rinse the cucumber slices and drain well, then transfer to a large mixing bowl. Drain the onions and add them and the potatoes and lemon juice to the bowl.

To temper the chili and spices, first warm the oil in a pan over medium-high heat. Add the chili and cook until it starts to brown. Add the remaining spices and cook for another minute, stirring constantly. Pour this oil-spice mixture over the salad, add the fresh herbs and sesame seeds, and mix together.

Taste and add more salt or lemon juice as necessary. Serve at room temperature.

Tip: This dish is great served with halved hard-boiled eggs and mango chutney or cucumber raita.