Bombay Potatoes

How can you go wrong with potatoes from Bombay? These small roundels aim to titillate and please the palate. I come across a recipe which seems to be a marriage of balti and South Indian cuisine. I go ahead with the wedding adding a flourish or two.

Boiled new potatoes are peeled and halved. Mustard and cumin seeds are spluttered in hot oil with curry leaves, dried red chiles and onions. Potatoes and a hefty dose of turmeric goes in. Turmeric is the  new superfood with restorative qualities. Quickly sauteed, and doused with fresh cilantro, this tasty side comes together in a Mumbai minute.

BOMBAY POTATOES 

Serves 4

1 pound small New Potatoes

1 Onion

2-3 tablespoons Canola Oil 

2 dried Red Chiles

10 Curry leaves

1/2 teaspoon Cumin seeds

1/2 teaspoon Mustard seeds

3/4 teaspoon Turmeric powder

1/2 teaspoon Kosher Salt 

1/2 Lime

Cilantro

Boil potatoes. Peel them. Halve large potatoes. Keep the small ones whole.

Cut onion into small dice.

Heat oil in a wok.

Break red chiles in half and add to hot oil.

Add curry leave and let them sizzle for a few seconds.

Cumin and mustard seeds and turmeric go in and splutter for  5-10 seconds.

Add chopped onions and saute till onions are light brown.

Add peeled potatoes and salt. Stir well. 

Saute over high heat for 5 minutes.

Scatter fresh cilantro over potatoes.

Squeeze juice of half a lime and serve as a side.

Marriages  abide or splutter. This one comes together in my sister's kitchen, will please for years to come. Even though she doesn't care for potatoes, Prassy gamely enjoys the fruits of my labors.

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