Thoroughly wash the cabbages. Cut each cabbage lengthwise into four equal pieces, then thinly slice each piece and set them aside.

Peel the potatoes and cut into cubes. Wash and keep aside.

In a large, deep-bottomed pan or kadai, add the sliced cabbage along with enough water to cover it. Bring the water to a quick boil over high heat, and then drain the cabbage using a strainer. Allow the cabbage to sit in the strainer for 10-15 minutes to let any excess water drain out. This step is optional but recommended, as it aids in the digestion of the vegetable. Our family has a history of experiencing bloating after consuming cabbage, so following this blanching step has always been helpful.

Heat ¼ cup oil in a kadai/deep frying pan. Add the cubed potatoes, shallow fry them over medium heat until golden brown in colour. Remove from the heat and keep them aside.

Temper with all the ingredients mentioned For tempering.

Next, add garlic paste (if using), sauté for a few seconds. Add cumin powder, coriander powder, turmeric powder and ginger paste. Mix and stir quickly for a few seconds.

Now, add sliced cabbages, green chillies, potatoes, peas, salt, and kashmiri mirch powder. Mix well; cover and cook over medium heat with lid on. Stir occasionally to prevent sticking, and cook until the vegetables are done. If the sabji starts to dry out too much, sprinkle in a little water.

Towards the end of cooking, add sugar, garam masala powder, and chopped coriander leaves. Mix well and cook uncovered for an additional 2-3 minutes. Your delicious Bandhakopir Ghonto is now ready to be devoured; transfer the sabji to a bowl.

Serve hot as a side dish with dal-rice, roti, etc.