The humble Dill Potato and a rambling mind

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Since June 9, 2012 Colorado has been witnessing wild fires. Hundreds of homes destroyed , healthy green forests under ash, thousands of people evacuated – Colorado is burning. The forecast for the week does not bring any relief. The temperatures are going to be soaring thus making the fire fighting much more harder than it already is.

I know most of you have seen the photos on the Internet and watched it on TV. I know everyone who saw or heard about it has said a prayer and felt sorry for the people who are going through a tough time right now.

If there is something I have learned from my experiences in extremely difficult situations it is this : We, the human race, are a resilient and determined lot. We survive. We move from despair to hope. We slowly rebuild our communities, we count our blessings, we say Thanks.

We are a fascinating lot. For the rest of the world, the life goes on as usual. Nothing stops for anyone. I wonder if that is part of our survival. To keep doing what we are doing and keep oiling the machine called life. With prayers on our lips and faith in our heart, we busy ourselves with doing.

I am praying and sending thoughts to all people fighting the fires and all the people whose lives have been disrupted by it. But I needed to DO something positive. I needed to feel hope. I needed the courage to take a deep breath and think everyone and everything will be OK soon.

So I set out to bake with my daughter. We made chocolate lava cakes & tried our hands at making a blueberry jam. Both of them were not great successes, but it was something to do together with my daughter and it made me realize that it was ‘doing’ that gives us courage and hope and that is how we survive.

Here is a humble recipe that I want to share with you all today.

Dill Potatoes

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2


  • 1 med size boiled potato
  • 2 tbs fresh dill chopped
  • 1 Thai green chili chopped
  • 1/4 tsp turmeric optional
  • 1/2 tsp oil
  • Salt to taste


  1. Slice boiled potatoes in rounds
  2. Heat oil and add in the chopped chili
  3. add in the sliced potatoes and turmeric if using
  4. Fry until the edges crisp up.
  5. Sprinkle salt.
  6. Add in chopped dill - mix in..switch off the heat. cover and let it sit for a bit to let the flavors seep in.
  7. Enjoy with roti and a bowl of dal.





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