Chukauni is a popular Nepali dish made with yogurt and potatoes, seasoned with spices and herbs. Here’s the recipe for 4 servings, with ingredients measured in grams.

Ingredients:

Potatoes: 300 grams (boiled, peeled, and diced)

Yogurt: 300 grams

Onion: 80 grams (finely chopped)

Green chili: 10 grams (2-3, finely chopped, adjust to taste)

Fresh coriander: 20 grams (finely chopped)

Fenugreek seeds (methi): 3 grams (about 1/2 teaspoon)

Turmeric powder: 1 gram (about 1/4 teaspoon)

Salt: 4 grams (adjust to taste)

Mustard oil: 15 grams (about 1 tablespoon)

Instructions:

1. Prepare the potatoes: Boil, peel, and dice the potatoes into small cubes. Place them in a mixing bowl.

2. Add yogurt: Pour the yogurt over the potatoes and mix gently.

3. Add chopped ingredients: Add chopped onion, green chili, coriander, and salt to the bowl. Mix well.

4. Tempering:

Heat mustard oil in a small pan over medium heat.

Add fenugreek seeds and let them turn golden brown.

Lower the heat, add turmeric powder, and stir briefly to bring out the aroma.

5. Combine: Pour the tempered oil mixture over the yogurt and potato mix. Stir everything gently to coat.

6. Serve: Serve fresh as a side dish with rice or sel roti.

Tip: For extra flavor, add a squeeze of fresh lemon or some garlic paste in the tempering.