Just like some smells and fragrances, food also can transport you to an point in time. It’s like going back to an exact point in the past , it could home, could be the dinner table, those Sunday morning ‘special’ breakfasts or those packed picnic lunches that your mum or grandma packed for you. Thats why my dish is called Picnic Potatoes, these potatoes take me back to my school picnics when every child would bring something home-cooked with them as their picnic food. Me (and my friends) would ask my mum to send this dish – simple boiled potatoes wrapped in a turmeric and married with ginger, garlic and crispy curry leaves.
It was only today that I was talking to my friend at work, (if you’re reading this you know who you are : ) . The conversation was about how we remember things associated by food, smells and fragrances! I knew then I had to write about this recipe. Promise again, that the recipe is not super elaborate. It’s one of those really easy-to-put-together dishes, but really taste like a lot has gone into it.
These Picnic potatoes are perfect as a side dish, but I’d very happily serve this as a main dish alongside rotes or even throw them between buttered bread slices and toast them.
Traditionally during the mango season in the summer months, these picnic potatoes are usually served alongside Puri’s – deep friend mini rotis and the king of fruit – Mangoes – in the form of a smooth Aam Ras or mango puree garnished with green cardamon powder. It’s really a sight to behold and tastes amazing!
It’s funny to think that simple ingredients such as ginger, garlic, turmeric and curry leaves can completely transform the humble potato. Promise me you’ll try this recipe and make your own special memories.