Bandhakopir Chechki | বাঁধাকপির ছেঁচকি
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.
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.