If you’re looking for a different way of cooking potatoes this Diwali, then try this South-Indian version that is generally served with Poori (which I talked about yesterday in Tastes Like Home. It works well too with a variety of roti(s) and Dosa (fermented rice-lentil crepe). The flavouring is subtle and different from a Guyanese-style aloo (potato curry). It is a perfect example of how a measured approach to seasoning can reveal layers of flavour.
