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For the second day of this Mega Blogging Marathon, we are coming up a recipe with the second alphabet B. Since I am doing Bengali cuisine for this month, My first choice for the second recipe is Bhapa doi but when I checked my first week recipes list, other then this second recipe all of them are curries. Now I wanted to make a side dish for this day also. again strted digging the recipes and finally I was landed in this recipe on Sandeepa's Bong Mom Cook Book again.
Bengali cuisine is known for it's subtle flavors. They use a few spices so that the flavor of the vegetable will remain in the curry. Bay leaf and cumin are use widely in vegetarian cuisine. Ginger found a core place in Bengali cuisine, where garlic was not allowed in Vegetarian cuisine. But in some vegetarian families fish is also consider as a vegetarian food. Muri ghonto is one of the favorite among them, now coming to today's recipe Ghonto. No I am not going to post muri ghonto It's BANDHAKOPI'R GHONTO ( Cabbage Ghonto) A dry cabbage dish, Cabbage is known as Bahdhakopi in Bengali language.
Ghonto is a different style of cooking in Bengali cuisine. In this particular style of cooking vegetables are finely chopped or grated and cook with a panch phoron and spices. A few vegetables are used for this recipe like cabbage, green peas, potato, banana flower or coconut and chick peas. Fish head ghonto is a very favorite among non-vegetarian lovers. Usually ghonto's are dry side dishes but not much dry like Charchari. some ghonto's are turn little juicy by ading of chopped tomato. In this ghonto recipes Bandhkopi'r Ghonto is one of the favorite dish which is served with rice and dal in every day lunch. This bandhkopi'r ghonto is a niramish recipe which means no onion and no garlic used in this recipe. As per Bengali cuisine niramish means pure vegetarian recipe that recipe doesn't have even onion and garlic. Now take a look in to the
Bandhakopi'r Ghonto recipe....
INGREDIENTS:--
Cabbage --- 1.2 cabbage from a medium size cabbage finely chopped
Potato --- 1 cup peeled and cut in to cubes
Oil ---- 1 tab sp
Bay leaf -- 1
Cumin seeds --- 1 tea sp
Tomatoes --- 2 mediun finely chopped
Green peas -- 1/4 cup
Cumin powder --- 1 tea sp
Coriander powder --- 1 tea sp
Turmeric powder -- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Ginger --- 1/2 tea sp freshly grated
Kitchen king masala or garam masala -- 1/4 tea sp
METHOD :---
1. Heat oil in a fry pan add potato cubes and fry with a pinch of turmeric powder and fry till golden. They will not be cooked fully at this point remove from oil and set a side.
2. Add cumin and bay leaf to the same oil let them splutter then add finely chopped tomato and cook till they are nicely mashed.
3. Add green peas and cook for a minute.
4. Add cumin powder, coriander powder, red chilli powder, grated ginger and fry this masala till oil separates . Take care that masala shouldn't burn if need add avery little water and cook till oil separates.
5. Add finely chopped cabbage and remaining turmeric powder mix well and fry the cabbage for a few minutes so that chopped cabbage should coat with the masala.
6. Sprinkle with little water add salt to taste, garam masala, and fried potatoes give a good stir cover and cook.
Check in between and give a good stir. when the vegetables are well cooked add a 1/2 tea sp sugar this is optional but this will give a wonderful taste to the Ghonto mix well.
When the curry is done add 1/4 tea sp ghee mix well cover and switch off the heat
Adding ghee also optional so that I didn't gave it in ingredients list that your choice other then ghee you can add a tea sp lemon juice to the curry...
Enjoy your Bandhakopi'r Ghonto with rice and dal even it will be a good side with roti too....
Bengali cuisine is known for it's subtle flavors. They use a few spices so that the flavor of the vegetable will remain in the curry. Bay leaf and cumin are use widely in vegetarian cuisine. Ginger found a core place in Bengali cuisine, where garlic was not allowed in Vegetarian cuisine. But in some vegetarian families fish is also consider as a vegetarian food. Muri ghonto is one of the favorite among them, now coming to today's recipe Ghonto. No I am not going to post muri ghonto It's BANDHAKOPI'R GHONTO ( Cabbage Ghonto) A dry cabbage dish, Cabbage is known as Bahdhakopi in Bengali language.
Ghonto is a different style of cooking in Bengali cuisine. In this particular style of cooking vegetables are finely chopped or grated and cook with a panch phoron and spices. A few vegetables are used for this recipe like cabbage, green peas, potato, banana flower or coconut and chick peas. Fish head ghonto is a very favorite among non-vegetarian lovers. Usually ghonto's are dry side dishes but not much dry like Charchari. some ghonto's are turn little juicy by ading of chopped tomato. In this ghonto recipes Bandhkopi'r Ghonto is one of the favorite dish which is served with rice and dal in every day lunch. This bandhkopi'r ghonto is a niramish recipe which means no onion and no garlic used in this recipe. As per Bengali cuisine niramish means pure vegetarian recipe that recipe doesn't have even onion and garlic. Now take a look in to the
Bandhakopi'r Ghonto recipe....
INGREDIENTS:--
Cabbage --- 1.2 cabbage from a medium size cabbage finely chopped
Potato --- 1 cup peeled and cut in to cubes
Oil ---- 1 tab sp
Bay leaf -- 1
Cumin seeds --- 1 tea sp
Tomatoes --- 2 mediun finely chopped
Green peas -- 1/4 cup
Cumin powder --- 1 tea sp
Coriander powder --- 1 tea sp
Turmeric powder -- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Ginger --- 1/2 tea sp freshly grated
Kitchen king masala or garam masala -- 1/4 tea sp
METHOD :---
1. Heat oil in a fry pan add potato cubes and fry with a pinch of turmeric powder and fry till golden. They will not be cooked fully at this point remove from oil and set a side.
2. Add cumin and bay leaf to the same oil let them splutter then add finely chopped tomato and cook till they are nicely mashed.
3. Add green peas and cook for a minute.
4. Add cumin powder, coriander powder, red chilli powder, grated ginger and fry this masala till oil separates . Take care that masala shouldn't burn if need add avery little water and cook till oil separates.
5. Add finely chopped cabbage and remaining turmeric powder mix well and fry the cabbage for a few minutes so that chopped cabbage should coat with the masala.
6. Sprinkle with little water add salt to taste, garam masala, and fried potatoes give a good stir cover and cook.
Check in between and give a good stir. when the vegetables are well cooked add a 1/2 tea sp sugar this is optional but this will give a wonderful taste to the Ghonto mix well.
When the curry is done add 1/4 tea sp ghee mix well cover and switch off the heat
Adding ghee also optional so that I didn't gave it in ingredients list that your choice other then ghee you can add a tea sp lemon juice to the curry...
Enjoy your Bandhakopi'r Ghonto with rice and dal even it will be a good side with roti too....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
20 comments:
Love this version of cabbage subzi without any onion or garlic. Beautiful presentation Padma!
Interesting to note the spices being used padma. I guess other than that this does sound like the south Indian dish right. Nice way to present as well. So we missed out the sweet 😃
Loved to have this vegetarian ghonto with some rice, this sabzi sounds almost like out south Indian side dish.
Sounds like simple, homestyle curry. Surprisingly even everyday curries like these turn out different because of the regional variations.
I also bookmarked it to try but later made something else.Cabbage curry looks delicious with Bengali spices.
Simple cabbage subzi, Nice presentation.
I have read about this recipe, which looks very flavorful, and so well presented too.
Nice recipe of cabbage. Different method of preparation. And awesome presentation Padma :)
Yummy Bengali version of cabbage curry. Just by using slightly different spices, the taste of the curry changes so much.
This is absolutely delightful Padma. You have done so much research for each dish. I am so enjoying it..
I can eat it as such padma. Looks perfect as a side with roti / rice!!
i know how much the pach phoron can change the taste of our regular cabbage sir fried version...nicely presented
So much to learn especially the new name - niramish, guess it's the same as saatvik.. This curry is so flavoursome with any dal
I love cabbage and this version is onto my bookmarked list. Nicely presented Padma...
Interesting usage of spices in the everyday kind of a curry. My husband definitely would love this. Bookmarked.
very interesting.. learning a lot new recipes from east India..
nice version of making cabbage sabji.
cabbage is one of my fave veggies and this version looks so good
I don't like cabbage but this version looks yumm. I am bookmarking this Padma
Interesting dish Padma and I love the way you have presented with the cabbage leaf! :)
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