Bandhakopir Ghanto India

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Bandhakopir Ghanto India

 

2 1/2 tblsps. mustard oil

3/4 lb. potatoes, cubed

1/2 tsp. cumin seeds

6 cups. cabbage, finely shredded

1 tsp. green chile, chopped

1/4 cup water

3/4 tsp. salt

1/2 tsp. turmeric

1 1/4 tsps. sugar

1 tsp. cayenne

1/2 cup green peas, cooked

1/2 tsp. garam masala

ghee for frying

 

In a little hot ghee fry the potatoes until they are medium brown, 10

minutes or so. Stir often. Using a slotted spoon, remove from the oil and

set aside. Add more ghee and fry cumin seeds for a minute, then add cabbage,

chile and water. Lower heat and cook uncovered until the cabbage is limp,

about 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne,

another 2 tblsp water and the potatoes. Cover and simmer until the potatoes

are tender. 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.