Bandhakopir Torkari is what I present today.
Lately, my father seems to have grown inordinately fond of Cabbage. While my family loves Cabbage, having it once a week is quite an overload. So a few weeks ago, my brother and I were scouring the net for an alternate way to make cabbage, rather than the traditional Cabbage and Peas Curry that we make.
When we are bored with traditional South Indian cooking, we often veer towards Maharashtrian or then Bengali cooking; the former because we grew up in Maharashtra and the latter because my aunt was married to a Bengali and made yummmm Bengali food.
As luck would have it, we found several recipes for the Bandhakopir Torkari, which is a Bengali Cabbage, Peas and Potato Curry. It sounded interesting and so we tried it with great results!
How to Make Bandhakopir Torkari | Bengali Cabbage, Peas, and Potato Curry
- Cabbage – 1/2 Kg
- Potatoes – 2 Medium
- Tomato – 1 Large
- Peas – 3/4 Cup
- Bay Leaf – 2
- Green Cardamom – 2
- Cloves – 2
- Cumin Seeds – 1/2 tsp
- Red Chillies – 2
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Sugar – 1/2 tsp (optional)
- Oil – 2 tbsp (Mustard Oil Preferred)
- Salt to Taste
- Chop the cabbage into 1/4″ pieces.
- Peel and chop the potatoes into 1/2″ pieces.
- Chop the tomato into fine pieces.
- Heat the oil.
- Add the cumin seeds, split green cardamom, red chillies, bay leaf, and cloves.
- Fry for 1 minutes.
- Add the potato pieces and stir-fry till the edges of potato start to brown.
- Add the tomato and stir-fry till the tomato is completely mashed/stewed.
- Add the turmeric and red chilli powders.
- Stir-fry for a minute.
- Add peas and cabbage.
- Mix well.
- Add 3/4 cup water and cook covered till the cabbage and potatoes are done. Stir occasionally.
- Add sugar and salt.
- Mix well.
- Serve Bandhakopir Torkari (Bengali Cabbage, Peas, and Potato Curry) hot with rotis.
You may also like these Cabbage-based curries:
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