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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Geena
Servings: 6
2 pounds new potatoes, small
3 tablespoons light flavored vegetable oil
1 teaspoon cumin and anise seeds
1 medium onion, chopped
4 cloves garlic
3 small fresh hot red and green chilies, cut into thin rings
1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
¼ cup minced fresh parsley
2 green onions, minced
salt
Cover the potatoes with water and boil until tender but still showing some resistance when pierced with the point of a small sharp knife. Drain and peel.
In a heavy skillet or wok, heat the oil over a high heat. Add the cuminand anise seeds and stir in the oil until they begin to crack and pop almost like popcorn. Add the onion, garlic and chilies. Stir fry only until theonions are translucent but not yet browned. Add the potatoes and stir fry until they are evenly coated with spice mixture and lightly browned.
Put into a serving bowl and add the yogurt, cilantro, mint, parsley, and green onions. Stir and add salt to taste. Chill for at least 1 hour before serving.