Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   2      teaspoons     cumin or mustard seeds
   2 1/2  cups          potatoes -- - cut into 3/4-inch
   1      cup           shredded green cabbage -- - or up to twice as
     1/2  teaspoon      cumin powder
   1 1/2  teaspoons     coriander powder
     1/2  teaspoon      turmeric powder
     1/2  teaspoon      red chili powder
   2      tablespoons   fresh cilantro -- chopped
     3/4  teaspoon      lemon juice
     1/4  cup           tomatoes -- chopped

Preparation:

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 servin

Nutritional Information:

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