Recipe - Kobi-Batata Shaak

1 tablespoon Vegetable oil
2 teaspoon Cumin or mustard seeds
2 One half cup Potatoes
cut into 3/4inch pieces
1 cup Shredded green cabbage
or up to twice as much
One half teaspoon Cumin powder
1 One half teaspoon Coriander powder
One half teaspoon Turmeric powder
One half teaspoon Red chili powder
2 tablespoon Fresh cilantro, chopped
Three fourths teaspoon Lemon juice
One fourth cup 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 mediumlow, 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 semitender. 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