A traditional dish of Bengal, highly nutritious with the combination of vegetables, served with luchi or roti.
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In a pan, heat 1/2 tsp mustard oil.
Add 1/2 tsp kalonji, 1/4th tsp each of rai and green chilli paste, and saute well.
Then, add 1/2 cup of chopped cabbage, 1/4th tsp each of salt, haldi and dhania powder.
Add sufficient water and mix well.
Add 1/4th cup of boiled and diced potato and mix again.