Potato salad, with a South Indian twist

Over time these South Indian picnic potatoes, which found their way into my kitchen after a trip to the state of Kerala, India many years ago, have become a family picnic staple.

Because they are so rich and flavorful, they are best served with simple accompaniments:

1 teaspoon cumin seeds

In a large frying pan, heat the oil over a medium heat and when hot add the mustard seeds, cumin seeds and curry leaves.

When the seeds start to wriggle and the curry leaves crisp, add the shallots and cook until they turn golden, then add the garlic, ginger, chilies and cashews.

Turn up the heat to high and fry the potatoes for a few minutes until they brown slightly then add the coconut milk and keep stirring until the coconut milk evaporates to a form a sticky glaze.

410 calories; 170 calories from fat; 19g fat (12 g saturated; 0g trans fats); 0 mg cholesterol; 462 mg sodium; 53g carbohydrate; 7g fiber; 6g sugar; 9g protein.