Bandha Kobi (Cabbage) - 750 grams
Potatoes - 200 grams, Green peas - 150 grams
Ginger - 30grams, Tomato - 2 medium
Teja patra- 2, Turmeric- 2 teaspoon
Coriander powder - 2 teaspoon
Cumin - 1 teaspoon, chilli powder - 1 teaspoon
Green cardamoms - 8-10
Oil, Ghee

Masala- Grind Ginger,one diced tomato to a fine paste.
Crush green cardamoms to fine powder and set aside.
Cut cabbage finely. Cut potatoes into 1/2 inch size.
Heat oil in a pan and put Teja patra, 2 crushed green cardamoms in oil.
Then add the ground paste and cook well. Add turmeric, chilli powder, coriander and cumin powder.
Cook till oil starts to leave.
Add cut cabbage and potatoes and mix well with spice. Add salt, cover it and cook under medium flame.
When cabbage starts to cook, add one more diced tomato, green peas and cook covered for 10 more mins.
Open cover and cook till the water (from vegetable) dries out. Mix well and ensure potatoes are cooked.
Heat 2 teaspoon full of ghee in a large spoon, add the powdered cardamom powder and quickly pour over the cabbage.
Mix well and serve with Khechedi.

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