About this recipe:Bandha kofir ghonto is a preparation made out of cabbage. Ingredients are simple but the method of cooking makes a big difference in how it tastes. Although this vegetable is commonly used in other parts of India too, the typical bengali style of cooking is different. This is the way my grandma used to cook it.
Finely chop the cabbage. Cut potatoes into 1 inch cubes and salt them. Make a paste of green chilies and ginger.
Heat oil in a skillet. Add bay leaf and whole cumin seeds. Add cut potato cubes. Fry them till they turn golden.
Add ginger and green chili paste until the raw smell fades away. Add peas, cumin and coriander powder, chili powder, turmeric powder. Mix everything. Stir for a minute till the raw smell goes away. If needed add a sprinkle of water while stirring.
Now add cabbage mix well, add salt and cover. Cook on low flame. Take the lead off and stir occasionally to make sure that it does not stick to the bottom or burn.
Check to see if the potatoes are cooked. If not, may add a splash of water. Cover the pan for another 5 to 6 minutes. Stir occasionally. Cook for another 10-12 minutes till the cabbage is soft. Add a tspn of sugar. Keep on flame for a minute. Mix well, taste to check for salt. Now remove from fire. Heat the ghee and add the cinammon, cloves and green cardamoms. Let it splutter. Pour it in to the cabbage and mix well. Serve with hot rice.