We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Worry is the darkroom in which negatives can develop.

Kobi-batata Shaak

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian Indian, Vegetables 2 Servings

INGREDIENTS

1 T Vegetable oil
2 t 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 t Cumin powder
1 1/2 t Coriander powder
1/2 t Turmeric powder
1/2 t Red chili powder
2 T Fresh cilantro, chopped
3/4 t Lemon juice
1/4 c Tomatoes, chopped

INSTRUCTIONS

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

A Message from our Provider:

“The rapture! Separation of church and state”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?