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.
From: Sunset Mag. April 98
*BACK TO VEGETABLES*