Bandhakobi Bhaji

1. 1

   Step 1

   • a.Heat 3 tbsp of mustard oil in a kadai or large pan over medium heat until it's slightly smoking. Reduce the heat to low and add 1 tsp panch phoron, 1 bay leaf, and 2 dried red chilies. Let them splutter for about 30 seconds until fragrant.
2. 2

   Add the 2 diced potatoes to the pan

   • a.Sauté for 5-6 minutes, stirring occasionally, until they are light golden brown and slightly tender.
3. 3

   Add the 1 inch of grated ginger and 2 slit green chilies

   • a.Sauté for another minute. Add all 500g of shredded cabbage to the pan. It might look like a lot, but it will wilt down. Sprinkle the 1/2 tsp turmeric powder and 1 tsp salt over the cabbage. Mix everything well to combine.
4. 4

   Cover the pan with a lid and reduce the heat to low

   • a.Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The cabbage will release its own water and cook in the steam. No need to add extra water unless it looks very dry.
5. 5

   Step 5

   • a.Once the cabbage and potatoes are tender, add the 1/2 cup green peas and 1 tsp sugar. Mix well and cook uncovered for another 2-3 minutes until the peas are cooked through. Turn off the heat. Stir in the 1 tsp ghee and garnish with 2 tbsp chopped coriander leaves.
6. 6

   Step 6

   • a.Serve hot with rice and dal or with rotis.

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