Bandakofir Torkari

Bandakofir Torkari

Most people find cabbage to be a vary bland vegetable. I, however, love having cabbage. The Bengali preparation of bandakofir torkari is very aromatic and flavoursome. Once you make cabbage this way you will simply grow to love the vegetable. 

The best thing about Bengali cuisine is that the vegetables are not overpowered with spices and chillies. The taste is kept very basic and the aromatic spices are used sparsely. Even in this dish we are not using any coriander or cumin powder. The punch in the dish comes from a drizzling of ghee, cardamom powder and cinnamon powder at the very end.

Ingredients

1 cabbage, sliced thinly

2 potatoes, cubed

1 large tomato, sliced

1 cup green peas

1 tbsp ginger paste

1 tsp mustard seeds

1 tsp turmeric powder

Salt and sugar to taste

1 tbsp ghee

½ tsp cinnamom powder

½ tsp cardamom powder

4 tbsp mustard oil

Clean and wash the cabbage leaves thoroughly. Slice them fine. Heat the mustard oil. Add the mustard seeds .Once they start spluttering add the cubed potatoes and fry them well. 

Add the peas, ginger paste and sliced tomato. Cover and cook for 3 minutes. Add the cabbage, salt, sugar and turmeric powder. Cover and cook on low flame for 5-7 minutes. 

Once the cabbage is wilted toss everything well so that the potatoes, tomatoes and turmeric is well mixed with the cabbage. Check the seasoning. 

Cover and cook till the cabbage is done.  Switch off the flame. Add the ghee, cardamom and cinnamon powders. Mix well. You can garnish with chopped green coriander.