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Mustard seed: Mustard is the seed of a type of brassica, making it a cousin to broccoli and cabbage. As such it loaded with powerful cancer fighters. We're not talking about the yellow American stuff that you find in ballparks (not always top quality), but the hearty seeds in your spice rack or what you might find in a quality condiment. The quality seeds are good for both your liver and your circulation.
helps prevent tumors and cancer

Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
helps prevent inflammation and soothes arthritis

Recipe

Parsi Potatoes with Egg

serves
prep time: 10
cook time: 44

ingredients

2 pounds small to medium yellow-fleshed potatoes such as Yukon Gold
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
25 fresh curry leaves
4 fresh green serrano chiles, slit to the stem
1 large onion, thinly sliced
1/2 teaspoon turmeric
1 cup coarsely chopped cilantro
3 large eggs, separated
1/4 cup water
Garnish: lime wedges, fried or roasted cashews, chopped cilantro

directions

Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 0.5 inch thick.

Heat oil in a 12 inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 12 minutes. Discard chiles, then stir in cilantro and salt to taste.

Transfer to a 10 inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.

Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 13 minutes.

A note from gourmet's food editors: The brown mustard seeds and fresh curry leaves give this dish a complex flavor, but consider those ingredients optional if you can't find them.