Served as side dish. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.

Indian

500 gm Cabbage, sliced

2 Potatoes, cut in small cubes

1/2 Tablespoon Oil

1 Tablespoon Turmeric paste

1 teaspoon Chili paste

1 and one fourth Tablespoon Cumin paste

1 Tablespoon Coriander paste

1 teaspoon Ginger paste

1 Tablespoon Ghee

2 Bay Leaves

Garam Masala to taste

Salt to taste

Sugar to taste

Fry the cubed potatoes in hot oil until light brown Remove from oil and keep it aside To the hot oil in the pan add the sliced cabbage and sprinkle salt Stir and cover the pan Cook for 5 min. Remove cover and to the water given out by the cabbage add the masala pastes. Stir and fry until masalas are well blended with the cabbage. Add 1/4 cup of water to cook the potatoes. Add a sliced tomato and fry Add salt and sugar to taste Simmer over medium until the potatoes are cooked and there is almost no gravy left. In a frying pan heat a tablespoon of ghee Add the bay leaves and garam masala. Stir and pour it on the cooked Bandha-Kopi.

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