Name: Cabbage Ghonto (a Bengali vegetable dish) recipe by Antara Navin at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 cups finely chopped cabbage; 1 cup chopped potatoes; 1/2 cup green peas; 1 cup finely chopped tomatoes; 1.5 tsp ginger paste; 1 green chillies; 1 bay leaf; 1/2 tsp cumin seeds; Dash of hing or asafoetida; 1 tsp cumin seeds dry roasted and ground; 1 tsp turmeric powder; 1 tsp kashmir mirch powder; 1/2 tsp cayenne; Salt as per taste; 1/2 tsp garam masala; 1 tablespoons chopped coriander for garnishing; 1 tsp mustard oil or ghee (to be added at the end); 1.5 tbsp oil; 1/2 tsp sugar

ABOUT Cabbage Ghonto (a Bengali vegetable dish) RECIPE

This Bengali cuisine consists of complimentary vegetables such as cabbage, peas and potatoes that are chopped or grated and cooked with both phoron and ground spices. Ghee is commonly added at the end. This serves as a side dish and can be eaten with either rice or roti (chappati). Cabbage is known as bhandakopi in Bengali and it is popularly called bhandakopi ghonto.

Ingredients Serving: 4

4 cups finely chopped cabbage
1 cup chopped potatoes
1/2 cup green peas
1 cup finely chopped tomatoes
1.5 tsp ginger paste
1 green chillies
1 bay leaf
1/2 tsp cumin seeds
Dash of hing or asafoetida
1 tsp cumin seeds dry roasted and ground
1 tsp turmeric powder
1 tsp kashmir mirch powder
1/2 tsp cayenne
Salt as per taste
1/2 tsp garam masala
1 tablespoons chopped coriander for garnishing
1 tsp mustard oil or ghee (to be added at the end)
1.5 tbsp oil
1/2 tsp sugar

Instructions

Heat a deep pan. Add oil into it. When the oil is slightly heated, add the bay leaf, hing and cumin seeds.
Add the potatoes and the peas. Cover the pan with a lid and let it cook on a low flame for 10 minutes. You can stir it and mix in between to prevent sticking to the bottom.
After 10 minutes, remove the lid and add the chopped cabbage. Add the chopped tomatoes, then add turmeric powder, kashmiri mirch powder, garam masala, cayenne, ground roasted cumin powder and salt as per taste.
Cover the pan with the lid again and let the cabbage cook till it is fully baked on a low-medium flame. You can stir and mix in between. Generally it takes 30 minutes for the cabbage to cook.
When the cabbage is done, remove the lid. Increase the heat to medium high and saute for 5-7 minutes so that the excess water evaporates.
Just before removing the cabbage ghonto from heat, add the sugar and ghee or mustard oil. Mix it and transfer it to a serving bowl.
Garnish the bhandakopi (cabbage) ghonto with chopped coriander.
Serve it hot.

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