Bandhakopir Torkari or Cabbage Fry Bengali Style is a popular side dish of Kolkata. Finely shredded bandhakopi (Bengali term for cabbage) is cooked along with diced potatoes, fresh green peas and a juicy tomato. This vegetarian recipe of aloo cabbage dry curry goes well with chapatis or dal-rice.
A delectable Bengali way to cook cabbage, aloo bandhakopi is quite easy to put together and comes out delicious. The simple vegetable dish, with wonderful aroma and flavour, is just plain good!
Cabbage is abundant in Vitamin C and rich in fiber. Cabbage helps treat certain cancers, ulcers and boosts the immune system. It is a low-calorie food, ideal for weight-loss.
Alu Bandhakopir Torkari:
Aloo bandh gobhi matar recipe is a stir-fry dry sabzi recipe of cabbage, potato and green peas. Bengali cabbage fry is a simple no onion, no garlic preparation. This tasty Bengali Bandhakopir recipe goes well with Rice or Rotis.
How to make Bengali Bandhakopir Torkari:
1. To make Bandhakopir Torkari, finely slice or grate the cabbage, peel and cube potatoes, and chop the tomatoes.
2. Heat oil in a pan and fry the cubed potatoes to a warm brown. Remove.
3. Add bay leaf and cumin seeds. When the cumin seeds start to sizzle, add chopped tomatoes and cook till they turn pulpy.
4. Add ginger paste, turmeric, cumin and red chilli powder. Mix well and cook till the oil separates.
5. Add the grated cabbage, green peas, fried potatoes and combine well with the masalas. Add salt and sugar and stir well.
6. Cover and cook on medium heat till the potatoes soften. No need to add water as the cabbage gives out water. (You can sprinkle some water if the fried cabbage and potato dish becomes too dry and the potatoes aren’t fully cooked).
7. Once all the moisture has evaporated and the bandhakopi dish is more or less dry, sprinkle some garam masala powder and remove.
8. Drizzle some ghee on top and serve Bengali Bandhakopir Torkari with hot rice and Indian lentil dal.
Cabbage Fry Bengali Recipe details:
- Cabbage –3 cups chopped
- Green peas – 1/3 cup
- Potato – 1 large
- Tomato - 2 medium
- Ginger paste - 1 tsp
- Turmeric powder – ½ tsp
- Cumin powder – ½ tsp
- Red chilli pwd - 1/2 tsp
- Bay leaf –1
- Cumin seeds – 1/2 tsp
- Sugar - 1/2 tsp
- Salt to taste
- Garam Masala pwd – 1/2 tsp
- Oil – 2 tbsp
- Ghee - 1 tsp
Wash, peel and dice the potatoes. Chop the tomatoes and slice the cabbage finely.
Heat oil in a frying pan. Drop in the potatoes and fry for a couple of minutes, just enough to get a little colour on them. Remove.
Add the bay leaf & cumin seeds to the same oil and stir till the cumin seeds begin to splutter.
Toss in chopped tomatoes and cook covered till the tomatoes turn squishy.
Add ginger paste, red chilli powder, turmeric powder, and cumin powder. Fry till the oil separates.
Add the fried potatoes, green peas, shredded cabbage, salt, sugar and mix well.
Cover and cook on a medium flame for about 15 minutes. Once the potatoes are nicely cooked, remove lid, crank up the heat and sauté till all the moisture evaporates.
Mix in garam masala powder and ghee, combine well and remove.
Serve Bandhakopir Torkari as a side dish with Steamed Rice or hot Luchis (puris).
A variation of this dish is to use Kala chana instead of green peas or simply sprinkle fried and coarsely powdered bori. You can also add small shrimp in place of peas.