Badhakopir Ghonto Recipe

Recipe By Slurrp

Bengali cuisine may be renowned for its rich fish curries, but the side dishes have their own place on a typical Bengali platter. Much like Labra, or the Bengali mix veg, Bandhakopir Ghonto is also a popular Bengali side dish which is essentially a desi cabbage stir-fry with peas and potatoes. 'Bandhakopi' is a Bengali word for cabbage, while 'Ghonto' refers to a spicy, dry curry.  The side dish goes very well with a plate of simple bhaat dal (rice and lentils), in fact, the trio spells comfort for various Bengalis across the globe. You may find the dish in several Durga Puja bhog as well that is served to everyone present in the pandal. Since Bengali 'Bhog' is supposed to be a community meal where hundreds of people sit and dine together, you need something simple that can be cooked with bare minimum effort but tastes absolutely exquisite, and this is just that recipe. The addition of tomatoes and peas adds lovely flavour and colour to the dish, you can even add shreds of prawns or fish to the recipe if you are in a mood experiment at home.

4.7
10 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Badhakopir Ghonto
plan
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ingredients serve

Ingredients for Badhakopir Ghonto Recipe

  • 5 gram Mustard oil
  • 0.33 piece Dried red chilli
  • 0.33 piece Bay leaf
  • 0.33 piece Cardamom
  • 0.33 piece Clove
  • 0.33 piece Cinnamon
  • 0.67 gram Cumin seeds
  • 133.33 gram Cabbage thin shreds
  • 33.33 gram Potatoes Diced
  • 16.67 gram Peas
  • 10 gram Tomatoes Diced
  • 25 gram Prawns
  • 6.67 gram Ginger paste
  • 0.67 gram Cumin powder
  • 0.33 gram Coriander powder
  • 1 gram Turmeric powder
  • 0.33 gram Red chilli powder
  • 3.33 gram Salt
  • 8.33 gram Sugar
  • 1.33 gram Ghee
  • 0.08 teaspoon Garam masala powder
  • 0.67 piece Green chillies

Directions: Badhakopir Ghonto Recipe

Steps To Prepare

  • STEP 1.Make sure your cabbage is chopped in fine shreds. Wash it, dry it and keep it aside.

Cooking Directions"

  • STEP 1.Heat mustard oil in a pan. Make a tempering or tadka with dried chillies, cumin seeds, bay leaves, cardamom, cloves and cinnamon
  • STEP 2.Add potatoes. Fry till golden.
  • STEP 3.Take a bowl, add all powdered spices like turmeric, red chilly powder, and cumin powder. Then add the ginger-garlic paste and some water to make a slurry of sorts. Add it to the pan.
  • STEP 4.Cook until water dries. Add peas and cabbage, mix well and cook for another 12-15 minutes over medium flame.
  • STEP 5.Add fried prawns (optional), sugar, green chillies, and mix well. Add ghee and garam masala, mix well.
Nutrition
value
161
calories per serving
3 g Fat11 g Protein21 g Carbs9 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    11g
  • Carbs
    21g
  • Fiber
    9g

MacroNutrients

  • Carbs
    21g
  • Protein
    11g
  • Fiber
    9g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    314mg
  • Iron
    6mg
  • Vitamin A
    410mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    54mg
  • Vitamin B9
    581mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    76mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    3mg
  • Phosphorus
    162mg
  • Selenium
    9mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp