Bandhakopir Ghonto Recipe

Bandhakopir Ghonto Recipe
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A traditional Bengali dish the Bandhakopir Ghonto is a curry prepared with cabbage. The mild spicy dish is best eaten with rotis or luchis and is quite popular during festivities.
Bandhakopir Ghonto Recipe
Difficulty Easy
Rating 5.0 / 10 (13 votes)
Recipe Type Veg.
  • 1 Cabbage (finely chopped)
  • 2 Medium Potatoes (pressure cooked and cut into cubes)
  • 1 tbsp Ginger-Garlic-Green Chilies Paste
  • 1 cup Fresh Green Peas
  • 2 Bay Leaves
  • 1-1/2 tsp Red Chili Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Panch Phoron ( grounded)
  • 1 tsp Turmeric Powder
  • Salt to taste
  • Oil as needed
How to make Bandhakopir Ghonto:
  • Heat oil in a pan and fry the potatoes till golden brown , keep aside.
  • Fry bay leaves, ginger-garlic-green chilies paste until the raw smell fades away.
  • Now add cabbage and water and cook till soft.
  • When soft, combine fried potatoes, peas, cumin, coriander, panch phoron, chili powder, turmeric powder, and salt with it, mix everything thoroughly.
  • Cover the pan for another 5 to6 minutes, stir occasionally.
  • Now remove from fire and serve with hot rice.

Reviews and Ratings:
Joyoti Sen posted 26/10/2010
Ok recipe - but we don't use garlic or onions in vegetarian recipes in West Bengal.
PRIYAKA posted 12/06/2009
The green peas need to be par boiled before adding. Secondly, green chilies should be slit and put else it will add to a pungent taste than to the flavour.
madhu gupta posted 04/05/2009
The panch phoron cannot be put raw the methi in it will taste bitter. It should be used as a phoron which is a tarka or when the oil is hot and first thing in the curry . garlic is best left out at it will overwhelm the fine flavours .