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  Bandhakopir ghanto
 
Yield: 4 Servings
 
2 1/2 tb Mustard oil      3/4 lb Potatoes cubed
1/2 ts Cumin seeds      6 c Cabbage finely shredded
1 ts Green chile chopped      1/4 c Water
3/4 ts Salt      1/2 ts Turmeric
1 1/4 ts Sugar      1 ds Cayenne
1/2 c Green peas cooked      1/2 ts Garam masala
 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

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