Cut cabbage into fine shreds as you would for coleslaw. Heat oil over moderate heat in a heavy frying pan. Add green pepper and mustard sees. When seeds stop popping, add cabbage and stir. Add rest of spices and salt while still stirring. Keep stirring till spices mix in well with cabbage. Cook cabbage 15-20 min. stirring occasionally to keep it from sticking. When done, remove from heat and squeeze lemon juice over it. (adapted from Flavors of India by Shanta Sacharoff)