Although we have been interacting virtually through KFB for a long time, I met Urmi for the first time at the KFB Bake Sale that happened in Golf Green last month. The one thing that stuck about her was her lovely smile. There is this something about people who are always smiling, they just make you feel good instantaneously. Urmi’s blog ‘Ume’s Kitchen’ is pretty fun too, she loves to experiment as is evident from her recipe index. I tried one of her experimental dishes where she paired peanuts with potatoes, something I had come across only in a sabudana khichdi before. The idea sounded great, and I went with it.

I was entertaining a childhood friend whom I had reconnected with after 22 long years. She was not on social network and it was quite a task finding her, luckily she grew up to become a contemporary dancer who has done quite well for herself. So despite her attempt at remaining untraceable, I found a couple of videos of her dancing, and clippings of a short film she had acted in, which as it appears, even made it to Cannes. In short, had she not been famous (‘somewhat’, in her words), I would never have been able to find her.

Catching up on 22 years in 24 hours was a tad too much for both of us, we kept fast forwarding on our lives, trying to remember the important events, attempts to know a lot in a little time through questions like ‘how were your 20s?’ to ‘how many boyfriends?’ and ‘do you really like your job?’…I had also learnt, as part of our conversation, that she had turned vegetarian couple of months back and suddenly I was so thankful to Urmi’s recipe of spicy potatoes with peanuts. My friend is a South Indian who loves to cook and she loved the combination of curry leaves and peanuts in it. Here’s what I did with the potatoes:


  • Baby potatoes: 10-12 nos
  • Ghee: 1 tbsp
  • Curry leaves: 10-12
  • Cumin seeds: 1 tbsp
  • Sesame seeds: 1 tbsp
  • Peanuts: 4 tbsp, Roasted, slightly crushed
  • Garlic: 2 large cloves, crushed
  • Dried red chillies: 2 nos
  • Black pepper: 1 tbsp, Freshly ground
  • Paprika: 1 tsp (optional)
  • Salt and sugar to taste


  • Boil the baby potatoes, I choose to leave the skins on (keep hearing dad say all the nutrition lies in the skin)
  • Heat some ghee in a deep bottom pan
  • Add the cumin seeds, garlic, curry leaves and red chillies, let the seeds splutter
  • Add the boiled potatoes, spices and seasonings, sesame seeds and peanuts
  • Stir well and serve piping hot.
Urmi’s spicy potatoes with peanuts