Bandhakopir Ghonto (Cabbage Stir Fry)
Madhu Bindra @madhubindra
Bandhakopir Ghonto (Cabbage Stir Fry)
Cooking Instructions
- 1
To begin, heat mustard oil to a smoking point and let it cool a bit. Add in cumin seeds (jeera), bay leaf, and whole red chilies. Allow the cumin seeds to crackle.
- 2
Add in the potatoes. Saute. Cover and cook on low to medium heat until they are cooked and golden in color.
- 3
In the meantime, in a bowl, mix together the grated ginger, cumin powder, coriander powder, Kashmiri red chili powder, turmeric powder, and salt. Add ¼ cup of water and mix.
- 4
Add the mixture to the potatoes and cook until the liquid dries up and oil starts appearing on the sides.
- 5
Now add in the green chilies and tomatoes. Saute until the tomatoes soften a bit and oil starts appearing on the sides.
- 6
Add in the peas. Mix well.
- 7
Now add the shredded cabbage and mix well. Cover with a lid until cooked. Make sure it does not turn mushy.
- 8
Finally, add the sugar and the garam masala powder. Check the salt and add more if required.
- 9
The Bandhakopir Ghonto or Cabbage Stir Fry is ready to Serve.
A young woman of seventy-plus who loves to cook, feed, and eat. Food enthusiast, award-winning blogger, and author.
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