Bandhakofir chochchori/ Cabbage Curry – Bengali Style

Chochori is a gravy dish, which is thicker than a dalna and moving towards dryness. Cabbage or bandhakofi is a winter vegetable and features in most Bengali households during the winter months. Nowadays, you might find the cabbage throughout the year, but the taste that the winter cabbage offers, lacks in the cabbage available at other times of the year. This chochchori combines finely chopped cabbage with small diced potatoes, forming a perfect accompaniment for dal and plain steamed rice or roti.

 

Ingredients

·         Cabbage/ Bandhakofi

·         Potatoes/ Alu

·         Tomato

·         Oil

·         Kalo Jeere/ Nigella seeds

·         Shukno Lonka/ Dry red chillies

·         Tejpata/ Bay leaves

·         Ginger paste/ ada bata

·         Holud/ Turmeric Powder

·         Green chillies

·         Coriander leaves

·         Salt

·         Sugar

·         Gorom Moshla guro/ Garam Masala powder

 

Preparation

·         Finely julienne the cabbage

·         Cut the potatoes in cubes

·         Heat oil in a pan and temper with cumin seeds, dry red chillies and bay leaves

·         When the dry red chilli blackens, add Ginger paste to it and after a while add the tomato

·         Add slit green chillies, salt, turmeric powder, sugar and garam masala powder

·         Once the masala starts drying up, add a little water and chopped coriander leaves

·         Now add the julienned cabbage and cubed potatoes

·         Mix the masala with the cabbage well.

·         Cover with a lid and cook

·         Check for excess water

·         Once dry, and everything is cooked properly, serve hot with rice and dal or anything else.