Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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