Badhakopir Ghonto

There is certainly something in both music and food which reminds us of some long gone moments and memories.When we were young, most of the vegetables which were available in the winter time weren't available in the summer and likewise for summer vegetables.But since India is a tropical country with
majority of the year being hot and humid, it is predominantly coducive for growth of tropical fruits and vegetables.Summers are when potol,jhinga,brinjal,lau,chalkumro were found in the bazaar whereas in winters a wide array of vegetables - cauliflower,cabbage,desi- beans,carrot,peas,varieties of fruits used to dominate.But gradually things changed and now almost every vegetable is grown through out the year.But to the foodie, there is a huge gulf in taste. The cauliflower available in the summer is clearly tasteless than the desi(grown in Indian country sides) cauliflower available in the winter.Same applies for all the other set of vegetables. Sometime back I prepared Bandhakopir Ghonto - "Bandha" means "Tied" and Bandhakpi is so called because the leaves are bound together into a circular shape.And ghonto is type of a Bengali curry which has very little moisture present in it.Cut the cabbage into thin slices and cook it with mustard oil for best results.The cooking is done mostly covered and under low fire.

Serves:4

Preparation Time: 15 mins
Cooking Time: 50 mins

Ingredients:

• Cabbage: 600 gms.Finely cut into thin slices.
• Cumin Seeds:1.5 tsp.
• Dry Red Chilli/Sukno Lanka - 2.
• Bay leaves - 2
• Tomato: 1.Sliced into small pieces
• Potato: 100 gms.Cut into small cubes.
• Green Chillies: 4.Slit.
• Green Cardamon - 3-4.Crushed.
• Mustard Oil: 5 tbsp.
• Melted Ghee:1 tsp.To be added at the end.
• Sugar - 1 tsp
• Salt - To taste

Powdered Spices:

• Turmeric Powder: 2 tsp
• Cumin Powder: 1.5 tsp
• Garam Masala Powder:1 tsp.To be added at the end.

Procedure:

• Heat the mustard oil in a heavy bottomed kadai.
• In low heat: Lightly fry the potato cubes in the mustard oil by sprinkling some turmeric powder and salt.
• Remove and place on a tissue paper once done.
• In the same oil, add cumin seeds,dry red chilli,bay leaves and green cardamon.
• Wait for the spices to sputter and release their flavour.
• Then add the tomato pieces and stir till the tomato pieces appear shredded.
• Increase the heat to medium. Then add the thinly sliced cabbages.In it sprinkle the cumin powder and turmeric powder.
• Stir for 8-10 mins so that the pieces get evenly warmed by the heat.
• Add some amount of water and put a lid on the kadai. Reduce the heat to low.
• Check every 10 mins, to check whether the level of water has not dried up and stir the ingredients once.Add some more water if the moisture content has  dried down and the cabbage slices have become soft and tender.
• Gradually the cabbage will acquire a dark brownish colour - which is traditionally the colour of a well cooked Bandhakopir Ghonto.
• Add garam masala powder and ghee at the end and stir for one final time.
• The ghonto should be ready.

Traditionally it is consumed with Rice/roti.