Heat oil in a large non-stick frying pan or skillet over medium heat.

Add mustard seeds and ground mustard to the hot oil.

Fry for about half a minute until the mustard seeds start to splutter.

Add shredded carrots and chopped cilantro/coriander leaves to the pan.

Mix well with the mustard seeds and ground mustard.

Add shredded cabbage to the pan and mix everything together.

Cover the pan and let the vegetables cook for about 15 minutes, stirring occasionally, until they become tender.

After 15 minutes, add the cooked potatoes to the pan along with lemon juice, chili powder, and salt.

Mix everything well and continue to cook for another 5 minutes, stirring occasionally, until all the flavors blend together and the vegetables are thoroughly cooked.

Once the dish is cooked to your liking, remove the pan from the heat.

Serve hot as a main course, garnished with fresh cilantro/coriander leaves.