Bengali Recipe,
Badhakopir Ghonto (Bengali Cabbagge Recipe)
Badhakopir
Ghonto (Bengali Cabbagge)
Badhakopir (Cabbage) Ghonto is a Bengali
delicacy from Bengal. Badhakopir ghonto is sometimes known as badhakopir
chorchori or badhakopir torkari. Badhakopir ghonto has mainly two types- one
with fish bones and another without onion garlic. Today I have come with
without onion garlic badhakopir chorchori recipe. Here cabbage is cooked with
ginger, tomato and some spices. It is very simple yet testy easy to make recipe.
This version of Badhakopir ghonto goes well with roti, luchi or paratha.
Ingredients:
Cabbage 700 grams
1-2 large tomatoes
1 cup green peas
1 ½ tsp. ginger paste/grated
ginger
Pinch of asafetida powder/hing
1tsp. roasted cumin powder
1 tsp. red chili powder
1 ½ tsp. turmeric powder
1 tsp. panch foron/Bengali five
spices
2 dry red chilies
2 bay leaves
Ghee
Method:
1. First cut
the cabbage in thin pieces and wash those thoroughly.
2. Heat oil
in a big pan/kadai so that all cabbage slices do fix in the pan.
3. Temper
with panch foron (Bengali five spices), dry red chilies and bay leaves. Let it
splutter for few seconds.
4. Add asafoetida,
ginger, potatotes, cabbage, salt, turmeric powder, red chili powder, cumin
powder and sugar. Fix those thoroughly and cover and cook for 5 mins in high
flame.
5. If you are
using fresh green peas then add them with cabbage.
6. After 5
mins lower the flame and give it a good mix then add some water. Again cover
and cook for 15-20 minutes until cabbage slices are completely cooked. Check in
between.
7. Add
frozen peas and check the seasoning. Cook it for last 3-4 minutes.
8. So
Badhakopir chorchori or ghonto (cabbage with peas) is ready to serve. Finish it
with a dollop of ghee and enjoy.
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