| 1 cabbage (sliced very thin) |
| 3 large potatoes (cut in ½-inch cubes) |
| 4 tablespoons ghee |
| 1 small jalapeño chili (diced finely) |
| 1 tablespoon black mustard seeds |
| ¼ teaspoon turmeric |
| 1 tablespoon coriander powder |
| 1 teaspoon salt |
| 1 small slice of lemon |
| In pan heat ghee, mustard seeds, chili, and turmeric. When mustard seeds start to crackle add potatoes.
Stir for 8 minutes until cabbage and potatoes are both tender. Add salt and coriander powder. Sprinkle
with lemon juice. Serve hot. Serves 4 |