Bandhakopir Dalna (Bengali Cabbage Curry)

Sanjiv Singh
From Meenakshie Dasgupta's book Bengali Cooking. The recipe comes via Shyamala Parameswaran.
Serves 4 to 6.

1 lb cabbage, sliced finely
2 potatoes, cut in small cubes
2 tbsp oil
1 tbsp turmeric
1 1/4 to 2 tsp green chili paste
1 tbsp ground cumin
1 tsp ground coriander
1 inch ginger grated
1 tbsp butter
2 bay leaves
1/2 tsp garam masala
salt and sugar to taste
chopped cilantro for garnish (optional)

Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.

To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.

In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat. Garnish with chopped cilantro.

Don't cook the cabbage for more than 5 minutes... the sulphurs in cabbage double between minute 5 and 7 of cooking, causing considerable digestive distress!

From the Dinner Co-op