When I make Bandhakopi Torkari, it takes me by surprise at the amount of cabbage that goes in the wok. But then as it cooks down. It softens, releasing the moisture, turning into a comforting mush. You can pair it with roti/chapati, but I personally love it more with rice.
What is Bandhakopi Torkari
Similar to North Indian patta gobhi sabzi or South Indian style cabbage stir-fried, Bandhakopi Torkari is the Bengali way of stir-frying cabbage. It is cooked in mustard oil and is kept very mildly spiced. If you have Left over Bandhakopi Torkari, add it to puff pastry and bake for a quick snack. Or stuff it in paratha.
Ingredients for Bandhakopi Torkari?
Cabbage: Cabbage is very thinly sliced and stir-fried in spices. Green Peas: Green peas are not a mandate and you can skip. I always like to add green peas. It will add a pop of color and mild sweetness at every bite. Bengali five spice: The combination of the whole spices in this spice mix of paanch phoron gives the best aroma in any simple veggie stir-fried dish. With cabbage, it works like a wonder. Here is a link to paanch phoron recipe if you can’t find in your nearby stores.
For best flavor, do try to prepare this dish in mustard oil.
Bay leaves: Bengalies love to add bay leaves in curries and stir fired dishes. I never used the fresh ones, so cannot really say how it will taste. In Indian cooking, it’s the dried bay leaves that are used. Bhaaja Moshla: Bhaja Moshla is a combination of three whole spices that we dry roast and then grind to powder! Bhaaja Moshla is a unique Bengali spice mix that is not available in any stores. It is always made at home and here is a link to the recipe. It includes just three whole spices: cumin, coriander and fennel.
Steps to prepare
1- Wash the cabbage and slice in half. Then remove the core and slice in wedges. Finely, thinly slice the wedges of the cabbage. 2- In a heavy bottom pan or skillet, pour the mustard oil and when it heats up, add the paanch phoron along with bay leaves. Let it sizzle for a while. 3- Add the cabbage and toss it around. 4- Sprinkle salt, little sugar and turmeric powder. Toss it around and let it softened. 5- Cover the pan and cook for 10 minutes, toss it around in between. 6- Add the frozen or fresh peas and mix it around. 7- Add a little bit of ghee and slit or whole fresh green chili. Toss it around. 8- Serve it warm with paratha or rice.
Other Bengali vegetarian dishes you can try
Pui Shaak Cheena Badam Bhendi Air fried cauliflower Doi Begun Chanar Dalna
