Bandhakopi er torkari..!!! #platter

Name: Bandhakopi er torkari..!!! #platter
Total time: 1500 s
Cuisine: Indian
Ingredients: 250 g cabbage; 1 large potato; 1 large tomato; 3-4 slitted green chilies; 1 inch ginger paste; 2 bay leaves; 2 cloves; 1 green cardamom; 1/2 inch cinnamon stick; 1 dried red chilli; 1/2 tsp turmeric powder; 1 1/4 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp red chilli powder; 1 tsp sugar; 1/2 tsp garam masala powder; 1 tsp cumin seeds; 1 tsp ghee; 1-2 tsp green peas; Mustard oil for cooking

Gargi Choudhury @gargisplatter

Bangalore

Bandhakopi er torkari is a bengali style cabbage/bandhgobhi ki sabzi goes best with roti, paratha, puri and even rice.

Gargi Choudhury @gargisplatter

Bangalore

Bandhakopi er torkari is a bengali style cabbage/bandhgobhi ki sabzi goes best with roti, paratha, puri and even rice.

Saved

Ingredients

20 - 25 minutes

250 gcabbage
1large potato
1large tomato
3-4slitted green chilies
1 inchginger paste
2bay leaves
2cloves
1green cardamom
1/2 inchcinnamon stick
1dried red chilli
1/2 tspturmeric powder
1 1/4 tspcumin powder
1 tspcoriander powder
1/2 tspred chilli powder
1 tspsugar
1/2 tspgaram masala powder
1 tspcumin seeds
1 tspghee
1-2 tspgreen peas
Mustard oil for cooking

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Steps

20 - 25 minutes

1

Cut the cabbage thinely sliced, cut the potatoes cube size and soak them in water. Cut the tomatoe cube sized, slit the green chilies, grate the ginger and keep them aside.
2

Next make a paste of grated ginger, turmeric powder, red chilli powder, corainder powder, cumin powder, Salt to taste and sugar with around 2 tsp of water.
3

Heat mustard oil in a kadhai, once it is nice and hot, add the bay leaves, dry red chilli, cloves, cinnamon stick, cardamoms and cumin seeds, fry it for about 1 minute.
4

Next add the potato and fry it for about 5 to 6 minutes, by continoulsy stirring, unless the potatoes slightly changes its colour and also add one slitted green chilli.
5

Next add the tomatoes and again fry it for 3-4 minutes, until the tomato becomes soft and mushy.
6

Next lower the flame and add the spices paste green peas and mix it well by adding little water at time for about 5 to 6 minutes, until the oil starts to separate from sides.
7

Next add the cabbage, 2 green chilli and coat it well with the masala.
8

Cover it and cook it on a low to medium flame for about 15 to 20 minutes, unless the potatoes and cabbage are cooked well. Stir occasionally in between.
9

Once it is almost done add garam masala powder and ghee and again cover it and cook on a low flame for about 2 minutes and it's ready.