1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min. 2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min. 3. Add Cilantro, mint, lime juice, and salt to taste. Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4|
|Calories from Fat: 17 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 22.4mg||1 %|
|Potassium 769.2mg||20 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 23.1g|
|Protein 4g||6 %|
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Calories per serving: 138
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