Heat some oil in a pan. When hot, throw in the cumin and fennel seeds.
After a few seconds, put in the potatoes, along with the salt, black
pepper, and cayenne. Fry the potatoes, stirring occasionally, until they
get crusty. A minute before serving, add the basil. These can be eaten
plain, or wrapped in a flour tortilla with yogurt, or in pita bread with
yogurt. If you're combining them with yogurt, the spices should be a bit
heavier, as the yogurt is fairly bland.
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug.
30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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