Bandhakopir Chechki is the simplest form of a Bengali cabbage stir-fry recipe. Here, finely sliced bandhakopi (cabbage in English or pattagobhi in Hindi) is allowed to steam cook in its own juice till it loses some of its texture and becomes soft and much flavorful. Often served for breakfast, this bandhakopi recipe in Bengali style pairs superbly with Bengali luchis or paranthas.

This simple Bandhakopir tarkari is unique to our family. It is a classic example of the simplicity of Bengali niramish ranna or vegetarian recipes, where vegetables play the star of the dish and give us a simple and healthy meal.

Table of Contents

Ingredients for Bandhakopir Chechki

Cabbage or Bandhakopi or Pattagobhi
Potato – cut into cubes
Hing or Asafoetida
Kalo Jeera or Nigella Seeds
Green Chilies
Ginger
Mustard Oil
Salt
Sugar

niramish bandhakopir torkari recipe ingredients

Recipe instructions

To make this bandhakopir chechki tarkari, heat some oil in a pan and temper it with hing (asafoetida), nigella seeds or kalo jeere and green chillies.
As the seeds splutter, add the cubed potatoes and shredded cabbage. Grate the ginger in the pot and give everything a mix.
Now cover the pot and let it cook in its own steam and juice on low heat. Cabbage leaves will release a lot of water, which will help cook the potato. Give it a gentle, occasional stir.
Once you see that the potato has cooked perfectly, remove the lid. Allow the excess water to dry up. Once done, turn off the heat and serve.

Serving suggestions

This bandhakopir tarkari pairs so well with Bengali Luchis as well as Paranthas. However, you can also make this a side dish to a Bengali vegetarian lunch meal by serving it with rice and dal.

For this Bandhakopi recipe in Bengali style, you don’t need much time, energy, or ingredients. Chop, dump, and let it cook in its own juices. Owing to its simplicity, this bandhakopi recipe is often served for the traditional Bengali breakfast menu with luchis.

Breakfasts are often an important meal in a Bengali household. It packs a punch in the form of a carbohydrate-rich meal, which helps sail through the day easily. Inclusion of vegetables like cabbage or bandhakopi means fortifying the meal with additional nutrients.

That means figuring out simple and easy recipes that can be made quickly for the entire family, which would often mean feeding a big family of over a dozen members. So, there is always a need for economical recipes that would provide ample nutrition to one and all.

What is a chechki?

Basically, chechki is a distinctive cooking style of Bengali vegetarian dishes. Here, vegetables are cut into batons and then cooked in their own juices with a simple tempering of hing-kalo jeere-kancha lonka, i.e., asafoetida, cumin seeds, and green chillies.

Another distinctive aspect of this kind of chechki recipes is that they are usually cooked without using any turmeric, hence they are whitish in their appearance.

There is also inclusion of potatoes in the chechki recipe, which helps in adding bulk to the dish.

Here I would also like to mention that none of these are an absolute hard and fast rule. Many families have their own ways of making these vegetarian tarkari recipes, and all of them are perfect in their own ways.

This Bandhakopir Chechki Tarkari recipe is perfect for those:

who are looking for a classic tarkari bandhakopir recipe in Bengali style for a traditional Bengali vegetarian menu
This Bengali bandhakopi recipe is perfect for those who are looking for a vegan and gluten-free cabbage recipe
who are looking for one-pot simple recipes
This cabbage stir-fry is perfect for cooking newbies like students, bachelors, working professionals, etc., who are venturing into cooking for the first time
who are looking for side dish ideas with Bengali luchis or paranthas

More chechki recipes

Phulkopir Chechki | Aloo Phulkopir Tarkari Recipe
Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe
Aloo Chorchori | Bengali Potato Stew Recipe (although it is called a chorchori, it is made in the line of chechki tarkari recipe)

More Bandhakopir torkari recipes

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Bandhakopir Chechki | বাঁধাকপির ছেঁচকি

Priyanka

Bandhakopi Chechki is the simplest form of a Bengali cabbage stirfry recipe, where finely sliced bandhakopi (cabbage in English or pattagobhi in Hindi) is allowed to steam cook in its own juice till it looses some of its texture and becomes soft and much flavorful. Often served for breakfast, this bandhakopi torkari recipe in Bengali style pairs superb with Bengali luchis or paranthas.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Bengali

Servings 4 people

Equipment

Stove Top
Heavy bottom Non-stick Pan

Ingredients

½ Cabbage approx 250gms in weight – finely shredded
1 Potato cut in cubes
A pinch of Hing or Asafoetida
¼ tsp Nigella Seeds or Kalo Jeera or Kalonji
2 Green Chilies
1 inch Ginger
2 tbsp Mustard Oil
Salt to Taste
1 tsp Sugar

Instructions

To make this bandhakopir chechki tarkari, simply heat some oil in a pan and temper it with hing (asafoetida), nigella seeds or kalo jeere and green chillies.
A pinch of Hing or Asafoetida, ¼ tsp Nigella Seeds or Kalo Jeera or Kalonji, 2 tbsp Mustard Oil, 2 Green Chilies
As the seeds splutter, add the potato cut in cubes and shredded cabbage. Grate the ginger in the pot and add salt & sugar. Give everything a mix.
½ Cabbage, 1 Potato, 1 inch Ginger, Salt to Taste, 1 tsp Sugar
Now cover the pot and let it cook in its own steam and juice on low heat. Cabbage leaves will release a lot of water which will help cook the potato. Give it a gentle occasional stir.
Once you see that the potato has cooked perfectly, remove the lid. Allow the excess water to dry up. Once done, turn off the heat and serve.