---------- Recipe via Meal-Master (tm) v8.05

     Title: Bengali Cabbage
Categories: Indian, Vegetables
     Yield: 4 Servings

     1 lb Green cabbage; chopped very
          - finely
     2 tb Peanut oil
     2    Dried red chilies, broken up
          - into pieces
   1/2 ts Cumin seed
     1    Bay leaf
     2    Cloves
     1    Cinnamon stick (1"); broken
          - into several pieces
     2    Cardamom pods; smashed -OR-
   1/8 ts Ground cardamom
     1    Onionl sliced thin
     2 md Red or waxy potatoes; peeled
          - and cubed
     1 lg Roma tomato; diced
     1 ts Salt
     1 ts Sugar
   3/4 ts Turmeric
     2 tb Ginger; minced
   1/2 c  Water

 Place a large pot over medium high heat. Heat the oil and add the
 chilies, cumin, bay leaf, cloves, cinnamon, and cardamom. Stir and
 cook 1 minute, then add onion. Stir well and cook for 5 minutes.
 Add the potato, tomato, salt, sugar. Stir and add cabbage. Stir and
 cook for a few minutes and add ginger and turmeric. Add the water
 and cover. Cook 20 minutes, stirring often, until the cabbage is
 tender. Remove the lid and cook uncovered for 5 minutes, to reduce
 the liquid. Re-season with salt if necessary. Serve with basmati
 rice.

 John's Note: Curry powder is a British invention. She mentioned
 some of the familiar Indian spice blends - garam masala, rogan
 josh, tandoori. This dish was indeed wonderful. I love good Indian
 food and this will become a favorite.  The heat from this dish was
 most prominent on the back of my tongue. Tanya said the original
 recipe called for 10 dried red chilies. I'm glad she toned it down.
 She advised removing the core of the cabbage and not using it. She
 prefers this recipe without the sugar but said it does balance the
 heat. She recommended cookbooks by Julie Sahni and Madhur Jaffrey
 as definitive sources on Indian Cuisine. As you know, I have Madhur
 Jaffrey's Quick and Easy Indian Cooking and have previously posted
 recipes from it.

 Submitted to The Dinner Table by John Geckles

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