*  Exported from  MasterCook  *
 
                             KOBI-BATATA SHAAK
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetables                       Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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