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Sunday, 21 September 2014

Bandakophi Koraishutir Torkari (Cabbage - Peas Curry - Bengali Style)


          As cabbage is healthy, nutritious and low in calories, it is recommended to incorporate it in our daily diet. So here is a traditional and a simple Bengali dry cabbage curry. It is cooked along with potatoes and some green peas. 

          Fried bori (vadi / dried lentil dumplings) can also be added for a slight crunch. For the non-veg version, it can be cooked with prawns or fish head. Whatever the version, it simply tastes delicious. Just some chapattis or pooris to go with it is all that we need to satiate our appetite. 






  • 1 med. size cabbage, sliced finely
  • 1 potato, cubed
  • 1/2 cup green peas
  • 2 green chilies, slit
  • 1 tomato, chopped
  • 2 tbsp. mustard oil
  • 1 bay leaf
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1 tsp. cumin seeds
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powde
  • salt to taste
  • 1 tsp. ghee (clarified butter)
  • coriander leaves to garnish (opt)







          Steam the cabbage till soft or pressure cook in very little water for one whistle. Keep aside. Heat oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the potatoes and fry till light brown. Then add the coriander-cumin powder, ginger-garlic paste and turmeric powder mixed with little water. Saute till the oil separates from the sides of the pan.

          Now add the cabbage, green peas, green chilies, and salt. Cook, covered on a medium flame. Sprinkle water in intervals if required.

         When almost done add ghee, garam masala powder and the tomatoes. Mix well and cook, covered for 2-3 minutes. Switch off the flame. Garnish with coriander leaves and serve as a side dish with either chapattis or rice.

                     


                   Heat oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves
                   and cumin seeds. Saute for a few seconds.



                                Add the potatoes and fry till light brown.



                   Then add the coriander-cumin powder, ginger-garlic paste & turmeric powder
                    mixed with little water. Saute till the oil separates from the sides of the pan.                    






                   Now add the cabbage, green peas, green chilies, and salt. Cook, covered 
                   on a medium flame. Sprinkle water in intervals if required.



                               When almost done add ghee, garam masala powder 



                                and the tomatoes. 



                   Mix well and cook, covered for 2-3 minutes. Switch off the flame. Garnish
                   with coriander leaves and serve as a side dish with either chapattis or rice.
                 
                        






                         






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