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

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

          Fried mangodi / dry lentil dumplings can be added for some crunch. For a non-veg. version, prawns or fish head can be added. Whatever the version, it simply tastes delicious. Just some poori or chapatti is all that you need to go with it. So check out the step by step pictorial recipe to prepare it. 

• 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 powder
• 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. Sauté 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. Sauté 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 & temper with bay leaf, cinnamon, cardamoms, cloves &
                          cumin seeds. Sauté for a few seconds.

                                  Add potatoes & fry till light brown.

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

                  Add cabbage, green peas, green chilies, & salt. Cook, covered on a medium 
                  flame. Sprinkle water at intervals if required.

  

When almost done add ghee, garam masala powder 

                                 and tomatoes. 

                                 Mix well & cook, covered for 2-3 minutes.
             

                         Garnish with coriander leaves & serve with either chapattis or rice.