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