Bandhakopi Torkari is a Bengali style cabbage stir fried side dish, which is prepared with very minimal spices. Sometimes the dish is also refered to as Bandhakopi Ghonto. It is quite similar to North Indian style Patta Gobhi Sabzi. The difference between the two is the spices that goes in making this popular Indian side dish.
Often when I make this Bandhakopi Torkari, it takes me by surprise at the amount of cabbage that goes in the wok. But then as it cooks down. It softens, releasing the moisture, turning into a comforting mush. Pairs best with roti/chapati but I honestly love it with rice.
What is Bandhakopi Torkari
Similar to North Indian patta gobhi sabzi or South Indian style cabbage stirfried, Bandhakopi Torkari is the Bengali way of stir frying cabbage. It is cooked in mustard oil and is kept very mildly spiced.
Bandhakopi Torkari goes best with rice and a drizzle of ghee, but often I go with roti or paratha. Left over Bandhakopi Torkari can even be stuffed in paratha.
What spices goes in making Bandhakopi Torkari?
Bengali five spice: The combination of the whole spices in this spice mix of paanch phoron gives the best aroma in any simple veggie stir fried dish. With cabbage it works like wonder. Here is a link to paanch phoron recipe if you can’t find in your nearby stores.
For best flavor, do try to prepare this dish in mustard oil.
Bay leaves: Bengalies love to add bay leaves in curries and stir fired dishes. I never used the fresh ones, so cannot really say how it will taste. In Indian cooking it’s the dried bay leaves that are used.
Bhaaja Moshla: A combination of three whole spices that is roasted and then grind to powder! Bhaaja Moshla is a unique Bengali spice mix that is not available in any stores. It is always made at home and here is a link to the recipe. It includes just three whole spices: cumin, coriander and fennel.
To add some texture and bites, we add bite size potatoes and peas. Back in India my parents always used fresh peas. I just go with the frozen peas.
This is not a spice dish at all, instead it’s sweet and savory. A few green chili, slit in between or trimmed at the end is added at the end for the refreshing spicy flavor without making it spicy hot.
I always like to end this dish with a doze of homemade ghee at the end. It adds the lovely nutty aroma which is enough to pull everyone to the dinning table. Pair with some daal on the side, serve it with roti or rice. It’s a simple wholesome, healthy meal for any day of the week.
- Cabbage -1 medium size very thinly sliced.
- Potato - 1 medium peeled and bite size diced
- Frozen or fresh peas - ½ cup
- Bengali five spice - 1 tablespoon
- Bay leaves -2
- Salt - 1 and ½ teapsoons
- Sugar - ½ teaspoon
- Turmeric - 1 teaspoons
- Bengali bhaaja moshla - 1 tablespoon
- Green chili - 3 either slit in the center or trim the end.
- Ghee - 1 tablespoon
- Mustard oil - 2 tablespoon
- In a big wok at medium heat pour 1 tablespoon mustard oil. Once the oil heats up drop the potato, sprinkle 1/2 teaspoon turmeric powder and ½ teaspoon salt. Stir it around and let it fry for about 3 to 4 minutes. Then take it off the wok to a bowl.
- To the same wok pour rest of the oil and scatter the Bengali five spice along with the bay leaves. Let it sizzle for few seconds. Scatter the sliced cabbage, add the remaining turmeric, salt and the sugar. Toss it around carefully. Cover the wok and let it simmer for 5 to 7 minutes. Check in between and if needed give a stir.
- Once the cabbage has soften down add the Bengali bhaaja moshla along with the potato bites and give it another toss. Let it cook for 5 minutes. The cabbage should have soften down a lot by now.
- Scatter the green peas and drop the green chili. Continue cooking for 5 more minutes. Check for salt and add any if needed.
- Finally add the ghee and give one last toss. Serve warm.