Bandhakopir Ghanto

Course : Curry
Serves: 1
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2 1/2 tablespoons mustard oil
3/4 pound potatoes -- cubed
1/2 teaspoon cumin seeds
6 cups cabbage -- finely shredded
1 teaspoon green chile -- chopped
1/4 cup water
3/4 teaspoon salt
1/2 teaspoon turmeric
1 1/4 teaspoons sugar
1 dash cayenne
1/2 cup green peas -- cooked
1/2 teaspoon garam masala
1 Cup ghee -- optional

Preparation / Directions:

Heat 2 tbsp. oil in a Dutch oven. Add potatoes and sauté 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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