Thursday, August 23, 2012
Cabbage Curry - A Simple Indian Vegetarian Dish
A couple of Chapatis along with ‘Badhakopi-r torkari’ (Cabbage Curry) & a dessert is what Maa often serves for dinner at home. She continues to do the same when she comes over to live with me once a year. I, on the other hand, by no means is an admirer of Badhakopi or Cabbage at all. But that does not matter .. As, if I am given a choice, I will banish all vegetables ; I hate all of them, equally! From as long as I can remember I have always had this overpowering apathy for vegetables. But as it happens to all, older, wiser blah blah .. :D
‘He’ is a bigger champ .. the one or two Veggies that I can seldom compel myself to gulp down, he does not even eat those. Hence both of us had to do some adjustments as one cannot live on Meat & Eggs on all days of the week. (Read-Yes, I can :D). So here is the Badhakopi-r Torkari from what I can remember (Yes, I have a bad memory – that’s why I write this blog – to get back to these recipe’s when my memory gives up – which it almost on all occasions, does)
So here is what we will need to make the Bandhakopi-r Torkari or the simple Cabbage Curry for 2 people for 2 meals :
1. Cabbage – ½ of one medium sized.
2. Potatoes – I had small ones, I cubed 4.
3. Green Chillies – 3 to 4 slit.
4. Green Peas – a handful.
5. Tomato – 1 medium, quartered (don’t worry about the size, it will disintegrate in the process even if you add it whole)
6. Ginger – 1 big knob like in the picture – I grated it.
7. Cinnamon – 1-2 small stick like in the picture here.
8. Green Cardamoms – 3
9. Black Cardamom – 1
10. Turmeric Powder – 1 tsp
11. Garam Masala Powder – 1 tsp
12. Red Chilli Powder – 1 tsp
13. Panch Phoron – 1 tsp (This is a Bengali tempering 5 spice mix which has equal portions of Fennel Seeds (Mouri / Saunf), Fenugreek Seeds (Methi), Nigella Seeds (Kalonji), Cumin Seeds (Jeera) & Black Mustard Seeds ) For reference see the picture.
14. Salt to taste.
15. Sugar to balance (optional)
16. Mustard Oil / Cooking Oil
17. Ghee / Clarified Butter – to drizzle on top once done for additional flavor. (Totally Optional as this is to taste)
How I did it :
- Heat Oil in a Kadhai / Wok.
- Add the Panch Phoron mix once Oil is hot.
- Add the slit green chillies and the whole garam masalas too with the turmeric powder. Let it sizzle.
- Add the Potatoes & fry for 3-4 minutes.
- Add the Cabbage and cook, you will see the cabbage reducing in volume as it is getting cooked. Add the Peas.
- Add the Tomatoes.
- Add the grated Ginger – cook till Tomato starts disintegrating.
- Add Red Chilli Powder, Salt & Sugar.
- Pour water and bring to a boil.
- Let is cook uncovered for about 15 minutes so that all the veggies get cooked properly.
- This is a complete dry preparation, we do not want this watery. Hence make sure all the liquid evaporates.
- Drizzle the Clarified Butter or Ghee and server with Rotis.
I served it with spiced up Raita with home made Curd & Multi Grain Rotis.