Banda Kopir Tarkari (Vegetables Stir Fried with Spices)
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.
Ingredients
| ½ | teaspoon |
turmeric
|
|
| ½ | pound |
potatoes
diced |
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
bay leaves
|
* |
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
ginger
ground |
* |
| ¼ | teaspoon |
chili powder
|
* |
| 4 | each |
tomatoes
chopped |
|
| 1 | cup |
cabbage
finely sliced |
|
| ½ | cup |
green peas
|
|
| 1 | x |
vegetable oil
|
* |
| 1 | x |
salt
|
* |
Directions
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 to 10 minutes (they will complete their cooking later) and remove them from the oil and set aside.
Adding more oil if necessary, now sauté 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 sautéed in the spices.
Cover and cook gently for 3 to 5 minutes. Finally put in the peas and semi-fried potatoes and seasoning.
Mix well, replace the cover and continue to cook for 5 to 10 minutes or until potatoes are ready.
Nutrition Facts
Serving Size 240g (8.5 oz)
