Categories: Vegetables, Indian 
      Yield: 2 servings 
  
      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