Cabbage Ghonto (a Bengali vegetable dish)-This Bengali cuisine consists of complimentary vegetables such as cabbage, peas and potatoes that are chopped or grated and cooked with both panch phoron (five spices) and ground spices. Ghee is commonly added at the end. This serves as a side dish and can be eaten with either rice or roti (chappati). Cabbage is known as bhandakopi in Bengali and it is popularly called bhandakopi ghonto.
1knob of ginger peeledand finely chopped or ground
2green chilles cut and slit
Heat a deep pan. Add oil into it. When the oil is slightly heated, add the bay leaf, hing and cumin seeds. Add the mustard seeds, nigella seeds, fennel seeds and asafetida. Saute at low heat till you feel the aroma of the spices.
Now add the ginger and the green chilies. Saute at low heat till the raw smell of the ginger goes away.
Add the potatoes and the peas. Cover the pan with a lid and let it cook on a low flame for 10 minutes. You can stir it and mix in between to prevent sticking to the bottom.
After 10 minutes, remove the lid and add the chopped cabbage. Add the chopped tomatoes, then add turmeric powder, kashmiri mirch powder, garam masala, red chilly powder and salt as per taste.
Cover the pan with the lid again and let the cabbage cook till it is fully baked on a low-medium flame. You can stir and mix in between. Generally it takes 30 minutes for the cabbage to cook.
When the cabbage is done, remove the lid. Increase the heat to medium high and saute for 5-7 minutes so that the excess water evaporates.
Just before removing the cabbage ghonto from heat, add the sugar, garam masala and roasted cumin powder. Stir and saute for 2 minutes.
Turn off the heat and transfer the cabbage ghonto into a serving bowl.