Olkopir dalna, Bengali kohlrabi and potato curry

Ingredients

• 2 medium-sized Savoy cabbages, diced
• 1 potato, diced
• 1 teaspoon of ground ginger
• 3 or 4 green chili peppers, sliced
• 1 teaspoon of ground cumin
• 1/4 cup of dried cilantro
• 1 teaspoon of turmeric
• ½ teaspoon of chili powder
• ½ teaspoon of garam masala
• Cumin seeds, bay leaves, and dried chili peppers, for seasoning.
• 3 tablespoons of mustard oil
• 1 tablespoon of ghee
• salt and sugar
• water

Peel the kohlrabi and potato, and chop them into small pieces. If the kohlrabi has young leaves, chop those up as well. Wash and drain the vegetables.

Heat some oil in a frying pan and lightly brown the chopped kohlrabi and potato with a little salt and turmeric. Set aside.

In the remaining oil, heat the cumin seeds, bay leaf, and dried chili peppers.

When starting, add the ginger and stir for a few seconds, then add the cumin, cilantro, the remaining turmeric, and the chopped chili peppers, which have been mixed with a little water.

Heat the oil over medium heat until it separates from the spices, then add the vegetables and cook for 2-3 minutes, stirring occasionally.

Add salt, a little sugar, and just enough hot water to cook the vegetables: the sauce should remain thick and coating.

Cover and cook for 10 to 15 minutes over low heat.

Once the vegetables are tender and the sauce has thickened, add the green chilies and garam masala.

Finally, add the ghee, mix gently, turn off the heat, and let it rest, covered, for a few minutes before serving.