Bandhakopir Ghonto/Bengali style Cabbage Sabji

‘Bandhakopi’, this is what we call Cabbage or Patta gobhi in Bengali. It used to be a seasonal veggie before, and earlier one can get hold of cabbages only during winter . But now we get good quality cabbages here throughout the year. So few days back when I was out for some regular grocery shopping, found these fresh cabbages at my local vegetable shop. I couldn’t remember when was the last time I cooked cabbage for us; as hubby don’t like this veggie at all, so it’s become a complete no no in my kitchen. It’s not that I can’t cook this for myself as I like this veggie, but you need at least one person who will share the same food with you. I can’t cook things only for myself. I’ve started to feed Sufi many different veggies recently, started to give her different foods whatever I didn’t give her before, as she is growing so she should taste each and every food; this way her taste buds will mature. So I thought how about cook some ‘Bandhakopir Ghonto’ for two of us.

Next day I cooked this Sabji; and we enjoyed our lunch so much after many days. We just had this with dal and rice; simple food can satisfy your soul in a much better way. As it’s a pure vegetarian sabji (without onion-garlic considered pure veg); so not everyone adds garlic paste into this. But my Mom cooks bandhakopi this way . It tastes way good with little addition of garlic. This is a  very common dish, so the recipe may vary little bit from home to home. I’m sharing my Mom’s version here.

Bandhakopir Ghonto/Bengali style Cabbage Sabji

Ingredients

• Cabbage- 2 medium sized
• Potato- 2 medium sized (peel and cut into cubes)
• Garlic paste- 1 tsp (optional)
• Ginger paste- 1 tbsp
• Green chilies- 3 (cut into halves)
• Peas- 1 handful
• Cumin powder- 1 tbsp
• Turmeric powder- ½ tsp
• Kashmiri mirch powder- ½ tsp
• Salt
• Garam masala powder- ¼ tsp
• Sugar- 1 tbsp
• Mustard oil
• Fresh coriander leaves- 1 tsp (chopped)

For tempering

• Bay leaves- 2
• Cumin seeds- ½ tsp
• Whole dry red chili- 1

Method

Wash cabbages well. Then cut each one lengthwise into four equal pieces. This way you will get 4 large chunks from each cabbage. Now thinly slice each piece of cabbage. Keep aside.

Peel the potatoes and cut into cubes. Wash and keep aside.

In a large deep bottomed pan or kadai/deep frying pan add the sliced cabbages with enough water. Give this one quick boil on high flame, drain through a colander. Keep aside. No need to boil them fully, just one quick boil is enough. This step is optional, but highly recommended.

You can cook the cabbage directly, but if you through away the first boiled water out of it, this veggie will do you no harm. People often complain gas and other problems related to indigestion after consuming cabbage. So this step is for preventing these health issues.

Heat ¼ cup oil in a kadai/deep frying pan. Add cubed potatoes, shallow fry them on medium flame until golden brown in color. Remove and keep aside.
Temper with all the ingredients mentioned ‘For tempering’. Add garlic paste, sauté for few seconds. Add cumin powder, turmeric powder and ginger paste. Mix and stir quickly for few seconds. Now add sliced cabbages, green chilies, potatoes, peas, salt and kashmiri mirch powder. Mix well; cover and cook on medium flame with lid on. Cook until done, stir in between. Sprinkle some water if you feel it is drying up too much. I don’t add water to cook this Sabji though.

When the veggies are fully cooked, uncover; add sugar, garam masala powder and chopped coriander leaves. Mix and cook further for 2-3 minutes. Your ‘Bandhakopir Ghonto’ is ready to devour.

Serve hot as a side dish with dal and rice. I have this with Roti, Fulka too.