Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
2 ts Cumin or mustard seeds
2 1/2 c Potatoes
-- cut into 3/4-inch pieces
1 c Shredded green cabbage
-- or up to twice as much
1/2 ts Cumin powder
1 1/2 ts Coriander powder
1/2 ts Turmeric powder
1/2 ts Red chili powder
2 tb Fresh cilantro, chopped
3/4 ts Lemon juice
1/4 c Tomatoes, chopped

Heat oil in a large skillet over medium heat. Add
cumin or mustard seeds. Cook until seeds turn golden
brown (for cumin) or gray (for mustard) and release
their aroma, about 1 minute. Seeds will "pop" as they
cook. Watch seeds closely to be sure they don't
overcook.

Add potatoes into the skillet. Reduce heat to
medium-low, cover and continue cooking for 15 minutes.
Stir occasionally to prevent the potato mixture from
sticking to skillet.

Add cabbage and continue cooking until vegetables are
semi-tender. Add spices and stir to evenly coat
vegetables. Cook until vegetables are tender, about
10 minutes. Stir in cilantro, lemon juice and
tomatoes and serve immediately.

Makes 2 to 3 servings

Calories per serving: 154 Grams of fat: 5 % Fat
calories: 29 Cholesterol: 0 mg Grams of Fiber: 2.5

Source: Delicious! April 1994 Typed for you by Karen
Mintzias

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