Its Monday today, most of the houses prefer to vegetarian food, no difference at my place too. So cooked cabbage today and of course Bengali style. My maternal gets a credit for this, she cooks this dish, just too well. I have never tasted somebody cook better badha kopir tarkari than her.
There are lots of option to make it spicier and tastier, I will start with the basic requirements and eventually add the addendums.
Cabbage (Bandha Kopi): 1 medium sized
Ginger paste (Aada bata): 2 table spoons
Potatoes (aalu) : 2/3, diced to make 4 pieces out of each
Tomato: 1 big
Turmeric powder (Haluder guro): 1 tea-spoon
Cumin powder (Jeera guro): 1 table-spoon
Chilli powder (Sukhno lankar guro): 1 ½ tea-spoon
Green chilli (kacha lanka): 2
Sugar (Chini): 1 tea-spoon
Bay leaves (tej pata): 2
Garam masala: ½ tea-spoons
Mustard oil(Sarser tel): 3 table-spoons
Peas (matorsuti): ½ cup
Macher matha: 1
- Boil the cabbage till it become soft. Drain out the excess water and keep the cabbage aside.
- Heat oil in a kadai, fry the diced potatoes and keep apart.
- Heat oil in the kadai , and add the ginger paste, bay leaf, tomato and just sauté.
- Add the cabbage and the potatoes and just let it cook by itself. Add all the spice powderPut a lid over the kadai for faster cooking.
- Check after 5/6 minutes whether the potatoes have softened, if not then add little water.
- Cook in simmering flame and turn it around after regular intervals so that it doesn’t stick to the base of the kadai.
- You can add the peas and let the whole curry to dry as much as possible without letting it to stick to the bottom.
- If you want to add something non-veg to it then go ahead. Fry the smashed fish head and add it to the cabbage and let it cook.
- When it becomes almost dry, add little garam masala and serve hot with rice or roti.
Enjoy your meal, happy cooking.