Ingredients: Cabbage (Patta Gobi/ Muttaikose) - shredded, Potato (Aloo) - cubed, cup Green peas (Matar) - shelled, Tomato - finely chopped, Green Chillies - cut lengthwise, inch Ginger - grated, teaspoons Mustard oil - to fry potato, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Sugar, - to taste, teaspoons Mustard oil, teaspoon Cumin seeds (Jeera), Bay leaf (tej patta), Dry Red Chilli - halved, Vegetarian diet
Instructions: To begin making the Bandhakopir Ghonto Recipe, heat a kadai/wok with mustard oil and when it starts to smoke add the potatoes, salt (to taste) and pinch of turmeric.Fry over medium flame till the potatoes are roasted well and transfer them to another container and set it aside. In the same wok add the shredded cabbage, remaining turmeric, salt (to taste) and 1/4 cup of water. Cover and cook the cabbage over low flame for 5 minutes.Open the lid and cook the cabbage over medium flame, till the excess water is absorbed .Transfer the cabbage into the container with potatoes and put the kadai back on low flame.Add the mustard oil for tempering in the kadai and temper with ingredients given under 'to temper'. Once tempered add the green chillies, ginger and the tomatoes.Add the chilli powder, coriander powder, garam masala, salt and cook the tomatoes, by stirring continuously till they become mushy .Now add the cooked cabbage and potatoes and mix well over low/medium heat for 2 minutes and switch off. Your delicious Bandhakopir Ghonto is ready.Serve Bandhakopir Ghonto along with Bengali Luchi and Tomato Onion Cucumber Raita for a weekday lunch or dinner.