Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      turmeric
     1/2  pound         potatoes -- (225 grams), cut in
                        -- small cubes
   1                    onion -- finely chopped
   1                    bay leaf
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground ginger
     1/4  teaspoon      chile powder
   4                    tomatoes -- chopped
   1      cup           cabbage -- finely sliced
     1/2  cup           peas
                        oil
                        salt

Preparation:

"In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard." Meghna Guharthakurta, Dhaka, Bangladesh Start by heating the oil in a heavy pan and put in the turmeric and some salt. Fry for a few seconds and then add the cubed potatoes, turning frequently so that they turn yellow from the turmeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove them from the oil and set aside. Adding more oil if necessary, now sauté the onion slices until they are soft and transparent. Then add the bay leaf, cumin, ginger and chile powder. Stir well and put in the tomatoes. When they have begun to break down, add the cabbage bit by bit, stirring it in well so that it is sautéed in the spices. Cover and cook gently for 3-5 minutes. Finally put in the peas and semi-fried potatoes and seasoning. Mix well, replace the cover and continue to cook for 5-10 minutes or until potatoes are ready.