I met Chantelle through this blog in September 2009. She has become an amazing friend, and an even better editor, alerting me to grammar or typo errors on my blog. When she told me she would love a recipe for Bombay potatoes I set out to create one for her. There was a little bit of trial and error, but I am not complaining. It was all for a good cause. And the result is the most amazing curry side dish you could imagine.
My cousin Eric is the proud owner of a Colin Chapman designed Lotus 23. He has had this small-displacement sports racing car for decades. While he was racing it, he used the number 23 as his racing number. After an accident with the car, a replica was built for racing. Eric transferred the racing number to the ELF to maintain continuity. When this car was involved in an accident, a new chassis was built by Dave. This racing car is called the ELF S06 and has raced with the number 23 since 2006. Since 2015 Eric and Dave have competed on and off in a local endurance series but last year due to Covid we did not race. At the beginning of this year we decided we would attempt to complete the entire season. We stand no chance of winning overall, or even winning our class.
But we could win Index of Performance, which is a huge achievement. When race numbers were confirmed at the same time as the dates, our number was still 23. We booked our accommodation for the first event which is in Port Shepstone, 1500km from where we live. This journey cannot be done in one stretch so we would have 2 days of driving there and back, and the last time we did it in the snow. The day after entries opened we received the updated number list, and we were off the list and a new car in number 23’s place. Eric wrote to the organizer asking for the number to be given back to us. And he was told no, that could not happen, because we had not raced last year! Such an unreasonable response and so we have decided to not do the races this year.
Click on the links for conversions and notes.
- 4 large potatoes, cut into 16 pieces
- 30 mls canola oil
- 5 mls mustard seeds
- 5 mls cumin seeds
- 2 curry leaves
- 5 mls ground turmeric
- Place the potatoes into a steamer and steam until just cooked *
- Place the oil into a large frying pan and heat over a medium to high temperature
- When hot add the mustard seeds, cumin seeds and curry leaves
- Cook until the mustard seeds start popping then add the potatoes
- Cook until the are golden brown before adding the turmeric
- Toss to cover the potatoes with the spices and cook for 5 minutes before serving
Inspiration published on Lavender and Lime April 16:
Did my mention of a race car mean anything to you?