Bandhakopir Ghanto Recipe
Recipe Ingredients
2 1/2 tbsp mustard oil
3/4 lb potatoes, cubed
1/2 tsp cumin seeds
6 cup cabbage, finely shredded
1 tsp green chile, chopped
1/4 cup water
3/4 tsp salt
1/2 tsp turmeric
1 1/4 tsp sugar
1 dash cayenne
1/2 cup green peas, cooked
1/2 tsp garam masala
1 ghee, optional
Recipe Preparation
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"
Servings: 4
Back to Ethnic Recipes
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Some lower carbohydrate diet pointers:
* Replace sugar with splenda. Recipes that call for sugar can be changed to make use of a sugar substitute like splenda. It has a different density so you will need to expirement with it and it might not be perfect for every dish, but it does a decent job most of the time.
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Bandhakopir Ghanto Recipe Index from Recipes 4U
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