BANDA KOPIR TARKARI (VEGETABLES STIR FRIED WITH SPICES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
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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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