Badha kopir tarkari is a delicious pure vegetarian dish from Bengal. When winter starts in Bengal, fresh soft young cabbages and green peas are supplied in the market and this is the best time to make this dish.
Cabbage is called badhakopi in Bengali and this cabbage is spiced up with cumin and other spices, with fresh motorsuti that is peas in Bengali, it taste just divine. This is also served with khichuri to various Gods and Goddesses as puja bhog during winter. In many temples and houses this is served in special stone made crockery (known as pathor bati) the one which you are seeing in the picture. This is one of the most traditional ways to serve this dish to God.
Badha kopir tarkari is a pure vegetarian recipe even those who don’t eat onion and garlic they too can try this mouthwatering winter dish from Bengal.
Preparation time 25 minutes
Cooking time 30 minutes
Serves 5 to 6
Badha Kopir Tarkari Ingredients
- 1 medium size cabbage (badha kopi) finely chopped
- 1 large potato cut into big cubes
- ½ tsp Panch phoran (Bengali five spice)
- 1 tej patta (bay leaves)
- ½ cup green peas(motorsuti)
- 1 medium sized tomato sliced
- 1tsp turmeric powder
- 1 tsp of cumin powder
- ½ tsp red chili powder
- ¼ cup of mustard oil
- ½ tsp of garam masala powder
- 2 tsp of ghee (clarified butter)
- 1 tbsp or to taste sugar
- Salt to taste
If the cabbage and green peas are fresh then you don’t need to blanch it otherwise blanch and strain the water and keep aside.
Heat oil in pan and the fry the cubed potato and keep aside. In that oil add tej patta and panch phoran as they start to splutter add chopped tomato and turmeric powder, chili powder and cumin powder and two table spoon of water so that you don’t burn those powdered spices continuously stir the spices for 3 to 4 minutes till oil comes out from the spices.
Add chopped cabbage and green peas with salt. Now add little water if needed with fried potatoes, cover and cook for 15 to 20 minutes, stirring occasionally. When it becomes almost dry add sugar and cook for another minute, at last add ghee and garam masala powder. Mix well and put off the flame.
Serve with steamed rice, rotis or easy khichdi.