½ lb potatoes, cooked and cubed
½ lb carrots, shredded
1 tsp mustard seeds
1 tsp ground mustard
1 tsp chili powder
1 tsp lemon juice
1 tsp salt
2 tbsp oil
handful cilantro, chopped
Heat oil in a large non-stick pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro and the shredded cabbage. After 15 minutes, add the cooked potaoes with lemon juice, chili powder and salt. Serve.
