Bengali Vegetable

Ingredients

½ lb. potatoes
1 lb. cabbage
4 tomatoes
1 stick butter or ½ c. vegetable oil
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon red pepper
½ teaspoon sugar
½ teaspoon clove powder
½ teaspoon cinnamon
½ teaspoon cardamom powder
salt to taste

Directions

1 Shred cabbage, cut tomatoes in quarters, and peel and cut potatoes in quarters. Heat butter or oil in heavy skillet.
2 Add potatoes and fry until lightly browned.
3 Add cabbage, ginger, turmeric and red pepper, stirring gently.
4 When cabbage is cooked, 3 to 5 minutes, add tomatoes sugar, and salt.
5 Cover and cook over low heat until heated through and add a little water if necessary.
6 Just before serving, sprinkle with cloves.