Who doesn’t like a steamy Badhakopi’r ghonto or Bandhgobi ki sabzi during the winter? The hint of spice in the veggie cooking in its own moisture is a delicacy in every Bengali household or even outside the state.
The delicate flavors, with some added peas, make it much more fun to eat with roti, parantha, rice, or even khichuri. The soft mushy-yet-crunchy vegetable preparation during the cool winters is what we all need to warm ourselves up.
Let’s go through the recipe and how to make this easy delicious vegetarian item easily at home.
Badhakopi’r Ghonto Recipe (Bengali Style)
- 1 Induction Cooktop
- 1 Kadhai
- 4 tbsp Mustard oil
- 2 Bay leaf
- 2-3 Dried Red Chilli
- 3 Clove
- 2-3 Cardamom
- 1 tsp Cumin seed
- 1 small Cinnamon
- 1 Cabbage medium, thinly shredded
- 2 potatoes medium, diced
- 1 tomatoe diced
- ¾ cup Green Peas
- 1 ½ tsp Cumin powder
- 1 ¼ tsp Ginger paste
- ½ tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Sugar
- Salt to taste
- 2 Green chillis
- 1 tsp Ghee
- Garam masala powder
Prepare the cabbage
- First, take your knife and chopping board to thinly cut the cabbage.
- It should look like thin shreds as the taste of the dish depends on the cutting of the cabbage. So, be mindful of this step. Your knife must be sharp enough to crop it off in one go.
Fry the potatoes
- Now heat some mustard oil in a pan until the oil begins to smoke.
- Add the Phoron to the smoking oil (Phoron includes bay lead, red chili, cinnamon, cardamom, cumin seeds, and clove).
- Make sure that the oil doesn’t get burnt.
- Add in the cubed potatoes when the phoron starts to crackle and give out fragrance.
- Leave the potatoes for 3 minutes and fry them with the lid on. This will turn the potatoes a bit golden and cook them perfectly.
Prepare the paste
- Now prepare a paste mixing together spices like cumin powder, ginger paste, coriander powder, red chili powder, and turmeric powder with water. The mixture should be too runny or too thick.
- To the potatoes, add the blend of spices and sauté on medium heat. Cook until the water dries off and you get to see a yummy brown color of the cooked spices.
Add the veggies
- After this, put in the peas and diced tomatoes and cook for a few minutes with the lid on.
- Now, to this preparation, add the shredded cabbage along with some salt.
- Fold in all the spices and veggies to coat the cabbage well and cook it on low heat with the lid on. The cabbage will get dehydrated when the salt starts its action.
Prepare the Badhakopi Ghonto
- Steam the preparation on low heat for around 10 minutes until the cabbage is cooked. Stir it in between so that it does not stick to the bottom of the pan.
- Put in some sugar and again cook it for 12-15 minutes. This will add an extra flavor to the already existing profile when the sugar starts to caramelize.
- Scrape from below and mix all of it well again.
- Now taste the sabzi you have prepared. If you feel it is done, then garnish it with some ghee, powdered Garam masala, and slit green chili.
- Serve it hot!
Voila!! Your savory and yummy dish is prepared. Serve and eat with steamed rice or roti.
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