| 6 medium potatoes |
steam |
chop coarsely |
|
toss |
| 6 large carrots |
| 1 teaspoon cumin seeds |
|
grind in a mortar |
| 1 1/2 teaspoons mustard seeds |
| 1/2 teaspoon chilli flakes |
| 1 teaspoon fennel seeds |
| 1/2 teaspoon coriander seeds |
| 1 1/2 teaspoons salt |
| 1 teaspoon peppercorns |
| 1/4 cup olive oil |
|
|
stir in |
| 3 shallots |
chop finely |
| 2 cloves garlic |
crush |
| 4 eggs |
soft-boil |
yolks |
|
mix in |
| whites |
|
toss in |
| 1 piquant pickled pepper |
chop into small pieces |
| 2 pickled peppers |
| 1 tablespoon capers |
chop roughly into quarters |
| 4 tablespoons pickled pepper juice |
|