Bandhakopir ghanto
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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