BANDHAKOPIR TARKARI (Dry Cabbage Sabzi-Bengali Style)
This is an easy to prepare dry curry /sabzi prepared from cabbage. oozing with flavors, this dish tastes great with steamed rice or any flatbread of choice. Some time back, I had shared another Cabbage Sabzi (Recipe link here). Bandhakopir Torkari is a sabzi cooked in a Bengali Style. Our family loved this spicy and flavorful sabzi alot:)
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Recipe source here
- Cabbage : 5 cups (finely shredded)
- Potato : 1 cup (pealed and cubed)
- Peas : 1/2 cup (fresh or frozen that has been thawed).
- Tomato : 1 large
- Green chillies : 2 (slit length wise)
- Ginger : 1 tbsp (finely grated/ paste)
- Cumin powder / Jeera powder : 1 tsp heaped
- Coriander powder / Dhania powder : 1/2 tsp
- Turmeric powder / haldi : 1/4 tsp
- Red chilli powder : 1/2 tsp (or as per taste)
- Garam Masala powder : 1/2 tsp
- Cumin seeds / Jeera : 1 tsp
- Sugar : 2 tsp (or as per taste)
- Salt as per taste
- Oil :2 tsp
- Ghee / Clarified butter : 2 tsp (Optional)
- 1/4 cup water
- Heat oil in a large deep bottomed pan. When hot, add cumin seeds and slit green chillies. When the seeds start to crackle, add the cubed potatoes. Sprinkle some salt and cook the potatoes on medium heat until they are golden and are almost cooked.
- Add in the grated ginger, cumin powder, coriander powder, turmeric powder and red chilli powder. Add 1/4 th cup of water and cook the spice mixture.
- Add the chopped tomatoes and cook until mushy.
- Now, add the shredded cabbage and peas. Add salt and cook uncovered. Cook until the cabbage is cooked but not mushy and the curry is mostly dry.
- Lastly add the sugar and garam masala.
- Lastly add ghee (This is optional but it sure elevates the flavor of this curry)
- Serve hot with steamed rice and lentils (Cholar Dal).