Bandhakopir Ghantobengali, indian, side dish, vegetables 2 1/2 tablespoon mustard oil 3/4 lb potatoes, cubed 1/2 teaspoon cumin seeds 6 cup cabbage, finely shredded 1 teaspoon green chile, chopped 1/4 cup water 3/4 teaspoon salt 1/2 teaspoon turmeric 1 1/4 teaspoon sugar 1 dash cayenne 1/2 cup green peas, cooked 1/2 teaspoon garam masala 1 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" |
