POTATOES WITH MADRAS SPICY YOGURT      Servings: 6

6   med.      potatoes, scrubbed       1/4 tsp.  cayenne
1   T.        olive oil                1/2 tsp.  ground cumin
1/2 tsp.      mustard seeds            1/2 tsp.  ground ginger
1   clove     garlic                   1/4 tsp.  curry powder
2   T.        chick-pea flour          1   c.    yogurt
			  salt to taste

    Bake potatoes in a preheated 400F oven until tender, about 45 minutes.
In a frying pan heat the oil.  Add mustard seeds and curry, and cook,
stirring, until the mustard seeds pop.  Lower heat and stir in flour,
cayenne, cumin, garlic, ginger and salt.  Stir in yogurt over low heat,
blending well.  Heat to simmer, stirring to heat through.  Split potatoes
and spoon on topping.

Source: The BALTIMORE SUN