Bandakopi diye mattar sabji

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All Bengalis have this in their repertoire…its a Bengali classic!
With potatoes or without…with peas or without…its open to choice!
I prefer without potatoes and enjoy this often with some grated carrots in the cabbage too!
Combination is endless!
Its one dish my hubby used to often cook…for girls when I was at work…when he used to cook!!!!

Here is my take!

All measurements are level measuring spoons and cups.

INGREDIENTS:

2 tbsp Ghee
2 tbsp oil
2 bay leaves
2 dried red chillies torn up
1 tsp paanch puran
Pinch of hing
1 small finely shredded white cabbage.
1 carrot julienned
Cup of peas
1 tsp salt
1 tsp sugar
1 tsp turmeric
2 tsp cumin powder
1 tsp chilli powder
4 fresh green chillies slit

Method:

Heat ghee and oil.
Add dried chillies, 1 tsp paanch puran, bay leaves and pinch of hing. Sizzle for about 30 secs till aromatic and chillies coloured darker and you can smell the panch puran.

Drop in shredded cabbage, carrots and peas. Cover with lid immediately for 1min while the aroma fixes to cabbage.

Open lid.
Add tumeric, cumin, salt, sugar and chilli powder and couple slit fresh green chillies.
Stir well then cook covered on low stirring often till cabbage is cooked. Keep checking and add splashes of water if needed to create steam. When cooked through…cook for a few minutes uncovered to dry.
Add dollop of butter stir and serve.

West Bengal style…quick no fuss and yum.

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