Bandhakopir Ghanto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Mustard oil,
3/4 lbs: Potatoes, cubed
1/2 tsp: Cumin seeds,
6 cup: Cabbage, finely shredded
1 tsp: Green chile, chopped
1/4 cup: Water,
3/4 tsp: Salt,
1/2 tsp: Turmeric,
1 1/4 tsp: Sugar,
1 dash: Cayenne,
1/2 cup: Green peas, cooked
1/2 tsp: Garam masala,
Ghee, optional
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp