Shred the cabbage thinly. Put the pressure cooker on the stove, put the oil in it, and fry the potatoes until golden.
Add the chillies and cumin seeds and allow them to splutter.
Add the bay leaves first and then the cabbage and stir for a few minutes. Add the other vegetables and fry for a few more minutes.
Add all the masala, sugar, and salt and stir thoroughly. Then add 1.5 cup of water, stir, and close the cooker. Allow 2 whistles and then open the cooker. Keep the cooker on stove and allow the water to evaporate. Keep stirring so that it does not stick to the bottom. When the cabbage is dry and thick, it's ready to be taken off the stove.
Add a teaspoon of ghee if you want. You can have this with rice or chapatis.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.