A simple curry..... heartwarming yet amazingly delicious,easy to cook but still reminds you of Ma er Ranna.... how good is that!
My Mother in law makes amazing bandhakopi r torkari.... and she showed me the trick...
Well.. I have never been a big fan of this vegetable.... tastes kind of vegetably (whatever that means!) and takes ages to cut and then of course it never seems to have any taste!
But then all of it changed 2 years ago.... I learnt how to manage this veggie properly...
Yes, you have to be patient and do a little bit of hard work... but the superb lunch we had today... was so totally worth it!
What you need:
Cabbage- 1/2 of 1 large finely shredded. Discard the outer leaves.
potato -2 medium diced
green peas-1/2 cup
green chillies-2 slit
ginger paste-1 tbsp
tomato-1 large finely chopped
cumin seeds-1/2 tsp
cumin powder-1/4 tsp
garam masala-1/2 tsp
ghee(optional)- 1/2 tsp
Add the shredded cabbage to a pot of simmering water. Cover and cook for 4-5 minutes. Then discard the water and drain the cabbage.
In a pan add 2 tbsp oil, and sizzle the cumin , green chillies and the bay leaf with a tsp sugar.
Next add the ginger paste and tomatoes. Cook on medium heat until the tomatoes are cooked and oil separates.
Next add the potatoes and the green peas. Stir fry for a couple of minutes.
Add the drained cabbage , turmeric and salt. Stir for a couple of minutes and cover and cook for 25-30 minutes on low heat. Do not add water. Add water only if the cabbage dries up.
When the cabbage cooks down and turns all mushy, and potatoes have cooked, add the cumin powder and garam masala.
Stir in the ghee after the gas is put off. Serve hot with steaming rice.