Bandhakopir Ghanto
Ingredients
2 1/2 Tbsp. mustard oil
3/4 pound potatoes, cubed
1/2 tsp. cumin seeds
6 C. cabbage, finely shredded
1 tsp. green chile, chopped
1/4 C. water
3/4 tsp. salt
1/2 tsp. turmeric
1 1/4 tsp. sugar
1 dash cayenne
1/2 C. green peas, cooked
1/2 tsp. garam masala
ghee, optional
Cooking Instructions
Heat 2 Tbls. oil in a Dutch oven. Add potatoes and sauté until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside. Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 Tbls. water and the potatoes. Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes. Sprinkle with ghee if desired and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)