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                            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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