Sindhi Aloo Tuk

This dish comes from the Sindhi community of India. They also make this tuk with colocassia, but the potato version appeals more to me. (Also called taro, colocassia is a type of tuber. It has large leaves in the shape of an elephant’s ear.) Sprinkle the spices over the potatoes while they are still hot so that the seasonings cling to the oily surface; the potatoes can then be served hot or at room temperature.