|Written by yorky|
Heat the oil in a saucepan and fry the fennel seeds until they are brown. Add the garlic and fry until just brown. Add the potatoes and stir until well mixed. Cover and cook until the potatoes are cooked through and brown, stirring frequently.
Stir in the cumin and salt, remove from the heat and allow to cool completely.
Beat the yoghurt and sugar until smooth. Add the potato mixture, the cucumber and the mint and mix well. Place in a serving dish and sprinkle on the chili powder. Chill slightly before serving.
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