Podimaas is my favorite way to eat potatoes. It’s mashed potatoes, basically, but the quintessentially South Indian spices have a heady flavor of home. Reminds me of my mom and my grandmother.

You need: 3-4 medium-sized potatoes; 1/2 tsp methi dana (fenugreek seeds); 1/2 tsp dhania dana (coriander seeds); 1/2 tsp mustard seeds; 1 dried red chili; 1 tbsp kadipatta (curry leaves); 1/2 tsp turmeric, 1/2 tsp red chili powder; 1/2 tsp coriander powder; 1 cup chopped cilantro (dhania patta); 1 tsp lemon juice; salt to taste; oil
How to: Boil the potatoes with salt and turmeric. They should be soft, as for mashed potatoes. Mash them roughly – they don’t need to be finely mashed.

In the meantime, heat the oil; add everything except the potatoes, cilantro and lemon juice. Give it a stir, let it sputter. Add the mashed potatoes. Stir well. Turn off the heat and add the cilantro and lemon juice. Mix well.

I usually eat it with rice and dal or some such thing, but there’s no reason why it can’t go in sandwiches or substitute for a duller potato salad.