Bandhakopir Ghonto Recipe

Photo Credit: http://thegastronomicbong.com/tag/bandhakopi/

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.

Ingredients:

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 .
more reviews...