*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
                 Ethnic                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
   “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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