Potato Cabbage Subji

from Ayurveda Today, Volume 1, Number 4, Spring 1989

Serves 4, generously Potatoes and cabbage can be a little drying for vata. Although the ghee, tumeric, and salt help mitigate this, vatas should still go easy on this dish. A warm, filling winter recipe.Doshic NotesVata +- Pitta = Kapha =
Ingredients

1 cabbage, sliced very thin 3 potatoes, large, cut into ½ inch cubes 4 Tbs ghee 1 jalapeno pepper, small, diced fine 1 Tbs black mustard seeds 1/4 tsp turmeric 1 Tbs coriander, ground 1 tsp salt 1 or 2 lemon slices, seeds removed

Preparation
In a large skillet, heat ghee, mustard seeds, jalapeno pepper, and turmeric until seeds begin to pop. Add the potatoes. Stir for 8 minutes on medium heat. Add cabbage and cook for 15 more minutes until cabbage and potatoes are tender. Stir in salt and coriander powder. Squeeze lemon over all. Serve hot.