Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 tb Mustard oil 1/2 ts Turmeric
3/4 lb Potatoes, cubed 1 1/4 ts Sugar
1/2 ts Cumin seeds 1 ds Cayenne
6 c Cabbage, finely shredded 1/2 c Green peas, cooked
1 ts Green chile, chopped 1/2 ts Garam masala
1/4 c Water Ghee, optional
3/4 ts Salt

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"
* CROSSPOSTED Submitted By INTERCOOK On 11-13-95

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