Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Bandhakopir Ghanto (Cabbage Potato Extravaganza)

Vegetables - Cabbage - -

INGREDIENTS

2 1/2 tablespoon mustard oil
450 grams / 1 pounds peeled potatoes cut into 2.5 centimeters / 1 inch cubes
1/2 teaspoon cumin seeds
6 cups finely shredded cabbage
1 green chilli seeded and chopped
1/4 cup plus 2 tablespoon water
3/4 teaspoon salt
1/2 teaspoon turmeric
1 1/4 teaspoon sugar
A dash of red chilli powder or cayenne pepper (or to taste)
1/2 cup thawed frozen peas
1/2 teaspoon garam masala

METHOD

Heat 2 T oil in a 30 cm / 12 inch, deep sided pan or dutch oven over a medium heat. Add potatoes and fry until medium brown, 5-8 minutes, stirring often. Remove with a slotted spoon and set aside.

Add the remaining 1/2 T oil to the pan and heat over a medium low heat. Add cumin seeds and fry for a few seconds until lightly browned. Add cabbage, green chilli and 1/4 cup water. Lower heat slightly and cook uncovered until cabbage is limp, 6-8 minutes, stirring often. Stir in salt, turmeric, sugar, red pepper, 2 T water and the potatoes.

Simmer, covered, until potatoes are tender, 18-20 minutes, adding peas during the last 2-3 minutes. Remove from heat and blend in garam masala. Let stand for a few minutes to help develop the flavours.

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