Instructions: 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 dont 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

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