Yield: 4 Servings

  • 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.
SOURCE: The World in Your Kitchen: Vegetarian Recipes by Troth Wells

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