Bandhakopi Torkari - Bengali Cabbage Stir Fried

Bandhakopi Torkari is a Bengali style cabbage stir-fried side dish, which is prepared with very minimal spices. The dish is also known 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.

When I make 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. You can pair it with roti/chapati, but I personally love it more with rice.

What is Bandhakopi Torkari 

Similar to North Indian patta gobhi sabzi or South Indian style cabbage stir-fried, Bandhakopi Torkari is the Bengali way of stir-frying cabbage. It is cooked in mustard oil and is kept very mildly spiced.

If you have Left over Bandhakopi Torkari, add it to puff pastry and bake for a quick snack. Or stuff it in paratha.

Ingredients for Bandhakopi Torkari?

Cabbage: Cabbage is very thinly sliced and stir-fried in spices.

Green Peas: Green peas are not a mandate and you can skip. I always like to add green peas. It will add a pop of color and mild sweetness at every bite.

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 a 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: Bhaja Moshla is a combination of three whole spices that we dry roast 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.

Steps to prepare

1- Wash the cabbage and slice in half. Then remove the core and slice in wedges. Finely, thinly slice the wedges of the cabbage.

2- In a heavy bottom pan or skillet, pour the mustard oil and when it heats up, add the paanch phoron along with bay leaves. Let it sizzle for a while.

3- Add the cabbage and toss it around.

4- Sprinkle salt, little sugar and turmeric powder. Toss it around and let it softened.

5- Cover the pan and cook for 10 minutes, toss it around in between.

6- Add the frozen or fresh peas and mix it around.

7- Add a little bit of ghee and slit or whole fresh green chili. Toss it around.

8- Serve it warm with paratha or rice.

Other Bengali vegetarian dishes you can try

Pui Shaak

Cheena Badam Bhendi 

Air fried cauliflower 

Doi Begun

Chanar Dalna

Bandhakopi Tarkari

Kankana Saxena

Bandhakopi Tarkari is a Bengali style cabbage stir fried side dish, which is prepared with very minimal spices. Sometimes the dish is also refered to as BandhakopiGhonto. 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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Stir Fried

Cuisine Bengali

Servings 0 Serves 4

Calories 1279 kcal

Ingredients

 

• 1 Cabbage (very thinly sliced.)
• 6 oz Potato (peeled and bite size diced)
• ½ cup Frozen or fresh peas
• 1 tablespoon Bengali five spice
• 2 Bay leaves
• 1 and ½ teaspoon salt
• ½ teaspoon Sugar
• 1 teaspoon Turmeric
• 1 tablespoon Bengali bhaaja moshla
• 3 Green chili (either slit in the center or trim the end.)
• 1 tablespoon Ghee
• 2 tbp Mustard oil

Instructions

 

• In a big wok at medium heat, pour 1 tablespoon mustard oil. Once the oil heats up, drop the potato, sprinkle ½ 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 the rest of the oil and scatter the Bengali five spice along with the bay leaves. Let it sizzle for a 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 softened 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 softened 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.

Notes

RECIPE LINK to Bengali Five Spice and Bengali Bhaaja Moshla - CLICK HERE

Nutrition

Serving: 1ServingsCalories: 1279kcalCarbohydrates: 206gProtein: 24gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gCholesterol: 38mgSodium: 4196mgPotassium: 3299mgFiber: 38gSugar: 42gVitamin A: 902IUVitamin C: 356mgCalcium: 481mgIron: 8mg