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.