I used to always crib how boring a vegetable cabbage is. The only we have eaten it when we were growing up was in the form of this upperi. Blogging has allowed me to explore ways of using up this vegetable in ways other than the upperi. That is when I ended up discovering the cabbage capsicum masala and the chana dal sabzi. This is another way that I found out that belongs to our Bengali counterparts.
A Bengali ex-colleague would say that Kerala and Bengal are similar, in terms of communism, fish and coconut! To some extend, I do find it true. I have been really tempted to try some of their foods but never got a chance as such. Let this be my first one and hopefully the start to many! I love that the cabbage is paired with my favorite potato and potatoes can never go wrong! 😉 This dish is so simple to make and involves no onions or tomatoes in the process. I love the spluttering of some whole spices at the beginning and it imparts a nice flavor to the dish. It cooks beautifully and tastes amazing with some chapathis or even on its own! Off to the recipe…
Bandhakopir Tarkari/ Dalna/ Ghonto ~ Bengal Cabbage Potato Curry
- 2 tbsp oil
- 1 bay leaf
- 3 cloves
- 2 cardamoms broken
- 1 tsp cumin seeds
- 4 green chillies chopped
- 1 tsp ginger paste
- 2 potatoes chopped into meduim cubes
- 1/2 tsp turmeric powder
- Salt to taste
- 1 large tomato chopped
- 500 gm cabbage chopped
- 1/2 cup green peas
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- Coriander leaves for garnish
- Heat oil. Add all the whole spices and cumin seeds till spluttered.
- Add the ginger paste and green chillies and briefly fry.
- Add the potatoes, turmeric and salt and mix well.
- Cook on low heat, stirring occasionally till almost half done.
- At this stage, add the cabbage, green peas, chilli powder and mix well. Cook till done, stirring occasionally.
- Sprinkle the garam masala and cook for a couple of minutes. Serve hot with coriander leaves.