Bandhakopir Ghonto Recipe (Bengali Style Cabbage Fry)

Uma Raghuraman
Bandhakopir Ghonto Recipe (Bengali Style Cabbage Fry)
1934 ratings.

Bandhakopir Ghonto is a simple yet flavourful stir fry dish from the Bengali Cuisine. Cabbage is a power house of so many nutrients. It is rich in Vitamin E that gives a glowing skin and healthy hair when consumed regularly. It is also high in Vitamin K that helps in improved  brain function and protects one from nerve damage. It is anti inflammatory and helps build a strong immune system to fight illness. So, it is most ideal to include this humble vegetable in our daily diet. You can make this stir fry within minutes and it is a great accompaniment to rice or rotis. 

Serve Bandhakopir Ghonto along with Bengali Luchi and Tomato Onion Cucumber Raita for a weekday lunch or dinner.

If you like this recipe, you can also try other Bengali recipes such as

  1. Aloo Posto Recipe
  2. Bengali Phool Gobhir Paturi Recipe
  3. Chaler Payesh Recipe

Cuisine: Bengali Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 1 Cabbage (Patta Gobi/ Muttaikose) , shredded
  • 1 Potato (Aloo) , cubed
  • 1/4 cup Green peas (Matar) , shelled
  • 1 Tomato , finely chopped
  • 1 Green Chillies , cut lengthwise
  • 1/2 inch Ginger , grated
  • 2 teaspoons Mustard oil , to fry potato
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/4 teaspoon Garam masala powder
  • 1/2 teaspoon Sugar
  • Salt , to taste
  • For tempering
  • 2 teaspoons Mustard oil
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 Bay leaf (tej patta)
  • 1 Dry red chilli , halved

How to make Bandhakopir Ghonto Recipe (Bengali Style Cabbage Fry)

  1. To begin making the Bandhakopir Ghonto Recipe, heat a kadai/wok with mustard oil and when it starts to smoke add the potatoes, salt (to taste) and pinch of turmeric.

  2. Fry over medium flame till the potatoes are roasted well and transfer them to another container and set it aside.

  3.  In the same wok add the shredded cabbage, remaining turmeric, salt (to taste) and 1/4 cup of water.

  4.  Cover and cook the cabbage over low flame for 5 minutes.

  5. Open the lid and cook the cabbage over medium flame, till the excess water is absorbed .

  6. Transfer the cabbage into the container with potatoes and put the kadai back on low flame.

  7. Add the mustard oil for tempering in the kadai and temper with ingredients given under 'to temper'. 

  8. Once tempered add the green chillies, ginger and the tomatoes.

  9. Add the chilli powder, coriander powder, garam masala, salt and cook the tomatoes, by stirring continuously till they become mushy .

  10. Now add the cooked cabbage and potatoes and mix well over low/medium heat for 2 minutes and switch off. Your delicious Bandhakopir Ghonto is ready.

  11. Serve Bandhakopir Ghonto along with Bengali Luchi and Tomato Onion Cucumber Raita for a weekday lunch or dinner.

Uma Raghuraman

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Last Modified On Monday, 12 December 2016 10:56
     
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