Bandhakopir ghanto

Yield: 4 servings

Measure Ingredient
2½ tablespoon Mustard oil
¾ pounds Potatoes, cubed
½ teaspoon Cumin seeds
6 cups Cabbage, finely shredded
1 teaspoon Green chile, chopped
¼ cup Water
¾ teaspoon Salt
½ teaspoon Turmeric
1¼ teaspoon Sugar
1 dash Cayenne
½ cup Green peas, cooked
½ teaspoon Garam masala
Ghee, optional

Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.

Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

* CROSSPOSTED Submitted By INTERCOOK On 11-13-95

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