Bandhakopir Ghanto

Recipe Ingredients

2 1/2 tablespoons	37ml	Mustard oil
3/4 lb	340g / 11oz	Potatoes - cubed
1/2 teaspoon	2.5ml	Cumin seeds
6 cups	1422ml	Cabbage - finely shredded
1 teaspoon	5ml	Green chile - chopped
1/4 cup	59ml	Water
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Turmeric
1 1/4 teaspoons	6.3ml	Sugar
1		Cayenne
1/2 cup	118ml	Green peas - cooked
1/2 teaspoon	2.5ml	Garam masala
		Ghee - optional

Recipe Instructions

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

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

Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes.

Sprinkle with ghee if desired and serve.

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

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