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Title: Bengali Bandhakopir Ghanto
Yield: 4 Servings

Ingredients

  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
      1    ghee, optional

Instructions

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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