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Thursday, 28 August 2014

Bandakophi - Chingri Torkari (Cabbage - Prawns Curry - Bengali Cuisine)


          This dish can be prepared without prawns too for the vegetarian version. In that case, the used of bodi / mangodi / vadiam / lentil dumpling are recommended. It is a dry preparation to be had with chapatti, poori or paratha. But there is absolutely no harm in having as a side dish with dal and rice. It is a low fat and a low calorie vegetable, best suited for burning away those extra kilos.

        



  • 1 small cabbage, sliced finely
  • 1 medium potato, cubed
  • 1 tomato, cubed
  • 1/2 cup shrimps, cleaned and deveined
  • 2-3 tbsp. mustard oil
  • 2 bay leaves
  • 1 tsp. cumin seeds
  • 1" cinnamon
  • 2-3 cardamoms
  • 4-5 cloves
  • 1 tsp. ginger paste
  • 1/2 tsp. garlic paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 green chilies, slit
  • 1/2 tsp. garam masala powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. ghee (clarified butter)
  • coriander leaves to garnish


          Steam the cabbage till soft. Alternately pressure cook for one whistle. Drain and keep aside. Heat oil and fry the prawns till they change colour. Drain and keep aside.

          Temper then same oil with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After a few seconds add the potatoes and fry till light brown.

          Add the ginger paste, garlic paste and all the dry masalas mixed with a little water to the pan and fry till oil seperates. Add the tomatoes and saute well till completely mashed up.

          Add the cabbage, green chilies and the fried prawns and cook, covered on low flame. Sprinkle water and stir at intervals.

          When the potatoes are cooked and the moisture is dried up, add ghee and mix well. Serve, garnished with coriander leaves, as a side dish with chapattis or with rice.




       





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