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Bandhakopir Torkari

Course: Side Dish
Cuisine: Bengali, Indian


  • ½ kg cabbage; sliced
  • 2 medium potatoes diced
  • ¾ th cup green peas
  • 1 large ripe red tomato
  • 2 dry bay leaf
  • 2 green cardamom crushed lightly
  • 2 cloves
  • ½ tsp cumin seeds
  • 2 dry red chilli
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ th tsp sugar
  • 3 tbsp mustard oil
  • Salt to season


  • Heat mustard oil in a pan; add the cumin seeds, crushed green cardamom, dry red chillies, bay leaf and cloves. Fry lightly till fragrant.
  • Add the chopped tomatoes and sauté on medium heat till the tomatoes are mashed well.
  • Add the turmeric and red chilli powder; sauté for another minute.
  • Add the potato pieces fry on medium heat till the potatoes are half-cooked.
  • Then add the peas and cabbage and cook till done.
  • Add a bit of water if the vegetables get too dry; cabbage releases enough water so wait for the cabbages to wilt before adding water. Add sugar and season with salt.
  • Serve hot with Indian flat breads.