Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  potatoes -- (thin-skinned)
     3/4         pound  carrots
  2          teaspoons  salad oil
  1           teaspoon  mustard seed
  1           teaspoon  cumin seed
  2             cloves  garlic -- minced
     1/4      teaspoon  pepper
  1                cup  nonfat yogurt
     1/4           cup  parsley -- chopped
                        salt -- to taste

Preparation:

Peel potatoes and carrots and cut into 3/4" chunks. Place on rack and steam over boiling water over medium heat till vegetables are tender, 8-10 minutes. Cool in cold water and drain well. Meanwhile, pour oil into large frying pan. When hot, stir in seeds. Cover pan, remove from heat and shake, holding lid on, till popping subsides, about 10 seconds. Add garlic and pepper. In wide bowl, mix sed mixture, drained vegetables, yogurt and parsley; mix gently. Add salt to taste. Serve or chll up to 6 hours.

Nutritional Information:

183 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 35g Carbohydrate; 1mg Cholesterol; 67mg Sodium