| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, Indian |
2 |
Servings |
INGREDIENTS
| 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 |
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
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