Bandhakopir Torkari Dim Diye |Bengali Dry Cabbage curry with Eggs
Bandhakopir Torkari Dim Diye is a classic Bengali style dry cabbage curry with a twist. Bandhakopir Torkari is made with cabbage, potatoes and flavoured with aromatic whole spices and Bengali garam masala and topped with scrambled egg. Makes a wholesome and delicious meal when served with roti or rice.
Servings: 4 people
Equipment
- large thick bottomed pan
Ingredients
- 1 medium Cabbage Wash and shred the cabbage into very very thin strips
- 2 medium Potatoes, peeled and cut into big chunks
- 2 large Eggs (free range)
- 1 large Tomato chopped
- 2-3 green chillies slit
- 1 inch Ginger grated
- 1-2 dried red chilli
- 1-2 bay leaves
- 1 inch Cinnamon stick roughly pounded in pestle motor
- 3-4 cloves roughly pounded in pestle motor
- 2-3 Green Cardamom roughly pounded in pestle motor
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/2 tsp Bengali Garam Masala powder
- 1-2 tsp Ghee
- 1 tsp sugar
- Salt as per taste
- 2-3 tbsp Oil (veg/sunflower)
- 2 tbsp Coriander leaves chopped
Instructions
- In a heavy bottom pan heat 2 tbsp of oil, when hot enough add in the potatoes pieces and fry for few minutes till it turns golden brown. Remove with slotted spoon and keep it aside.
- Add the remaining oil to the pan, when hot, add the cinnamon, cardamoms, cloves and when it starts sizzling and you get the beautiful aroma of the spices add bay leaf, dried red chillies and cumin seeds.
- When the cumin seeds starts spluttering add the grated ginger, tomato and fry for few minutes until tomato becomes soft and mushy. and the oil separates from the sides.
- Now all the turmeric powder, chilli powder, coriander powder and cumin powder and saute for 1-2 minute until the oil separates from the sides.
- Now add the shredded cabbage, green chillies and salt and toss everything together and cook on medium heat for 10-15 minutes.
- Add the fried potatoes and mix everything well. Now add half cup of water, cover and cook on low to medium heat for 22-25 minutes tossing frequently every few minutes.
- Now add the sugar and mix everything well and continue cooking till all of the water is dried out and the potatoes and cabbage pieces are cooked. The cabbage pieces might not appear as whole, they will be quite mushed.
- Meanwhile Break the eggs in a small bowl and ass little salt and whisk it well. Heat 1 tsp of oil in a pan and make scrambled eggs. keep it aside.
- FInally add the bengali garam masala powder, ghee and the scrambled eggs and mix everything well.
- Garnish it with fresh chopped coriander leaves and serve it hot with roti or rice.
