Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Tumeric
1/2 lb Potatoes; 225 g. chopped in
-small cubes
1 ea Onion; finely chopped
1 ea Bay leaf
1/2 ts Cumin, ground
1/2 ts Ginger, ground
1/4 ts Chili powder
4 ea Tomatoes; chopped
1 c Cabbage; finely sliced
1/2 c Peas
Oil
-Salt

"In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the
markets where such vegetables are available year round, banda is a
popular standard." Meghna Guharthakurta, Dhaka, Bangladesh

Start by heating the oil in a heavy pan and put in the tumeric and
some salt. Fry for a few seconds and then add the cubed potatoes,
turning frequently so that they turn yellow from the tumeric. Cook
them for 5-10 minutes (they will complete their cooking later) and
remove them from the oil and set aside. Adding more oil if necessary,
now saute the onion slices until they are soft and transparent. Then
add the bay leaf, cumin, ginger and chili powder. Stir well and put
in the tomatoes. When they have begun to break down, add the cabbage
bit by bit, stirring it in well so that it is sauteed in the spices.
Cover and cook gently for 3-5 minutes. Finally put in the peas and
semi-fried potatoes and seasoning.Mix well, replace the cover and
continue to cook for 5-10 minutes or until potatoes are ready.

Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by
Troth Wells posted by Anne MacLellan

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