Tag: Bengali Vegetarian

Bengali Cabbage Recipe with Potatoes and Peas (Bandha Kopir Torkari)

Cabbage or Bandha kopi as it is called in Bengali, is a vegetable that is available all over the world. In India, the winter months are best suited for growing cabbages. It tastes really good then. However, it is found in the stores throughout the year. Cabbage is a good source of dietary fibres and when eaten raw it provides vitamins K and C. Raw cabbage is used in making Coleslaw salads. It is also used in other salads. Here in India, we like to make a vegetable side dish with cabbage. Sometimes I cook it with fish head or small shrimps. Generally, I like to cook it the Bengali vegetarian way with Potatoes and Peas.

RECIPE FOR BANDAKOPIR TORKARI (Cabbage cooked with Potatoes and peas)

Ingredient: I have measured the ingredients in cups and spoons since they are available in all kitchens.

These are the spices used: Dhania (Coriander) powder, Jeera (Cumin) powder, Garam masala, Haldi ( Turmeric) powder, Chilli ( mirchi) powder, Sugar( Chini) and Salt ( Namak).

These are the spices for the Seasoning ( Phoron/ Tarka)

Hing (Asafoetida), Tej patta ( Bay leaf), Mirchi ( dry red chilies), and Jeera ( cumin ) seeds.

We also need Mustard oil ( or any oil like Corn or Canola ), and Ghee ( clarified butter)

Cabbage cooked with peas and potatoes (Bandha kopir torkari) can be served as a side dish with Rice and Dal. It can also be served with Roti or Paratha.

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Bengali Cabbage Recipe with Potatoes and Peas (Bandha Kopir Torkari)

Bandha Kopir Torkari is a simple Bengali cabbage dish cooked with potatoes and peas, lightly spiced with cumin, coriander and garam masala. A comforting vegetarian side dish that goes beautifully with rice and dal, or with roti or paratha.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Bengali , Indian, vegetarian
Ingredients Equipment Method

Ingredients
  

For tadka /phoron/ seasoning the oil
  • 1 piece Bay leaf ( Tejpatta)
  • 2 pieces Dry Red chilies
  • ¼ tsp. Hing ( Asafoetida) powder
  • ¼ tsp. Cumin seeds ( Jeera)
Ingredients
  • 2 ½ cups Cabbage ( bandha kopi) chopped
  • ¾ cup Potatoes (Aloo) peeled and diced
  • ½ cup Peas (Matar)
  • ½ tsp Cumin ( Jeera ) powder. 1/2 tsp
  • 1 tsp Coriander ( Dhania) powder.
  • ¼ tsp Turmeric ( Holud ) powder.
  • 1 tsp Salt. (Namak)
  • ¼ tsp. Chili ( Lonka) powder.
  • ½ tsp Sugar ( Chini) 1/2 tsp
  • ¼ tsp. Garam masala
  • 1 Tablespoon Tomato puree ( from fresh tomatoes) Or 1 tsp. puree from a can
  • 1 tsp. Ghee
  • 3 Tablespoons Oil , it can be Mustard or any vegetable oil 3 Tablespoons
  • ½ cup water may need more

Equipment

  • 1 knife
  • 1 cutting board
  • 1 saucepan
  • 1 wok or a pan

Method
 

Preparation
  1. Cut the cabbage into thin slices, like julienne ( chopped finely). In a sauce pan put the cabbage with 1/2 tsp.of salt and 1/2 cup of water. Cover the pan and let it boil for 5 to 7 minutes. Then drain off the water. Keep the cabbage aside, save the water too.
  2. Peel the potatoes and dice it. In the US it is best to use the Yukon gold variety or the red potatoes.
  3. Make the Garam masala by grinding together ,1 inch piece of cinnamon, 4 or 6 cloves, and 5 or 7 green cardamoms..
Making the cabbage torkari
  1. Heat a saucepan or a kadai (wok) , and add the oil
  2. Saute the diced potatoes when the oil is hot, take it out and keep aside.
  3. in the remaining oil, add the Seasoning / (Tarka / Phoron) spices, hing, Jeera and Chilies and Bay leaf
  4. Once the Jeera and the Chilies are slightly brown and smell good, add the cabbage to the pan. Then, add the potatoes and stir.
  5. Add rest of the spices except the Garam masala. Add the tomato puree,Jeera (Cumin) powder, dhania ( Coriander) powder, Holud (Turmeric) powder, chili ( lonka /mirchi) powder, salt, and sugar and stir well.
  6. Add 1/4 cup of saved Water and cover the pan. Let it simmer on low heat till the potatoes are cooked.
  7. Remove the lid and add the frozen peas, stir till all the water dries out.
  8. Increase the flame a little. Add the Garam Masala and Ghee. Keep stirring until the cabbage starts to stick at the bottom. Scrape out the brownish bits and stir into the cabbage.
  9. Take it off the stove and transfer to a serving bowl.
  10. Cabbage cooked with peas and potatoes (Bandha kopir torkari) can be served as a side dish with Rice and Dal. It can also be served with Roti or Paratha.

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Easy Kaancha Moong Dal Recipe for Beginners

Moong Dal or Mung Dal, ( Yellow split gram) is considered to be high in protein, and easiest to digest compared to the other dals that we usually use. It comes in whole green seeds, or split in half with the green skin still intact, or yellow grains where the green skin is completely removed. In a Bengali home the yellow variety is generally used. One variety of yellow Moong has smaller seeds, and that is considered the best, it is called Sona Moong in Kolkata. Sona moong cooks faster than the bigger grain one, and you do not need to use a pressure cooker for it.

This recipe is for Kaancha Moong Dal ( Unroasted moong dal)

Recipe

Ingredients

  • Yellow Moong 1/2 cup
  • Green chilies 4
  • Turmeric powder 1/4 teaspoon
  • Salt 1&1/4 teaspoon or less
  • Ghee 3 teaspoons, 2 tsp for seasoning? tarka and 1 to garnish
  • Methi seeds ( Fenugreek seeds) 1/2 teaspoon
  • Ginger 1 tablespoon, divided
  • Dry red chili 2
  • Water 1 cup plus 1/2 cup more.

Some of the ingredients are shown in this photo.

The ginger is grated, and the Green chilies have to be slit.

Seasoning is best with Ghee/ clarified butter. First you add the methi seeds in the hot ghee, the half of the ginger grated and red chilies.

Method

Prepping

Wash the !/2 cup of Moong Dal well , drain out all the water and keep aside

Grind or grate the Ginger, keep in a small bowl, half is used for Phoron/ tarka/ seasoning

Slit the green chilies

Gather all the ingredients needed for Phoron / Tarka / Seasoning: Methi seeds ( Fenugreek ) !/2 teaspoon, Dry red chilies 1 or 2, and Ghee and the Ginger paste

How to make the Dal

  • Put the washed Moong Dal in the pressure cooker with 1 teaspoon of salt and 1 cup of water. (If you use the Sona or small grain moong then you can cook the dal in a pan, but it will take about 20 minutes, on low heat.)
  • Cook the Moong Dal in the Pressure cooker on high heat till you get 3 whistles. Switch off the stove and wait for the cooker to cool down before you open the lid.
  • Put the cooker without the lid) back on the stove on medium heat, add the 1/4 teaspoon of turmeric powder, and let it boil for a few minute..
  • Add the slit Green chilies to the dal and let it boil for for a couple of minutes more.
  • In the meantime heat a Kadai or a small pan for the Phoron/Tarka/ Seasoning.
  • Add the 2 teaspoons of Ghee and as soon as it melts add the Dry red chilies and Methi seeds .When adding dry chilies make sure to break it a bit otherwise it may swell up in the oil and burst.
  • Once the Methi seeds are slightly brown add half the grated ginger to the ghee, it will splutter a bit.
  • When the spluttering lessens, pour the dal into the kadai, OR you can pour the seasoning into the boiling dal.
  • Add the remaining ginger paste and let it boil for 5 minutes.
  • This is not a thick dal, it is like a soup, if it is too thick then you may need to add a little more water. Add the 1 teaspoon of ghee before taking it off the heat.

Serve hot with Rice.

Variation

Adding Karela or Bitter gourd sliced and fried is a variation of the simple Moong dal. The karela has a slight bitter taste. It tastes great in this Dal with fresh hot Basmati Rice.

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