Title: Kobi-Batata Shaak
Categories: Vegetable Indian Gujarati Vegan
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

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