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Bandhakopir ghanto

Yield: 4 Servings

Ingredients:

• 2 1/2 tb Mustard oil
• 3/4 lb Potatoes cubed
• 1/2 ts Cumin seeds
• 6 c Cabbage finely shredded
• 1 ts Green chile chopped
• 1/4 c Water
• 3/4 ts Salt
• 1/2 ts Turmeric
• 1 1/4 ts Sugar
• 1 ds Cayenne
• 1/2 c Green peas cooked
• 1/2 ts Garam masala

Instructions:

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

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