Ruti with Bandhakopir Torkari

Ingredients

• 500 g Cabbage (about 1 medium head, finely shredded)
• 2 medium Potato (peeled and cut into 1/2-inch cubes)
• 0.5 cup Green Peas (fresh or frozen)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron
• 1 large Bay Leaf
• 2 whole Dried Red Chili (broken in half)
• 1 tsp Ginger Paste
• 2 whole Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Salt (or to taste)
• 1 tsp Sugar
• 1 tsp Ghee (for finishing)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's fragrant and slightly smoking. This step is crucial to mellow the pungent flavor of the oil.

2. 2

   Lower the heat to medium. Add the panch phoron, bay leaf, and broken dried red chilies. Let them splutter for about 30 seconds until aromatic, being careful not to burn them.

3. 3

   Add the cubed potatoes and sauté for 4-5 minutes, stirring occasionally, until they are light golden brown on the edges.

4. 4

   Stir in the ginger paste and slit green chilies. Sauté for one minute until the raw aroma of the ginger disappears.

5. 5

   Add the shredded cabbage, green peas, turmeric powder, cumin powder, salt, and sugar. Mix thoroughly for 2-3 minutes to ensure the vegetables are well-coated with the spices.

6. 6

   Reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes. The cabbage will release its own moisture, so no extra water is needed. Stir every few minutes to prevent sticking.

7. 7

   Remove the lid. Check if the potatoes are fork-tender. Increase the heat to medium and cook for another 3-4 minutes, stirring, to evaporate any remaining moisture.

8. 8