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Bandhakopir Ghanto 
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Featured Recipes for Bandhakopir Ghanto
Bengali Bandhakopir Ghanto
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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
1Â Â Â ghee, optional
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
1Â Â Â ghee, optional
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Method
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.
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.
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.
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.
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