Indian Cabbage
This is one of my favorite Indian ways to cook a vegetable because it’s so simple. Cabbage can always be depended on to absorb any seasonings while adding its own mild sourness. This bandakopi-er torkari is variation of a Bengali recipe. To give it brightness I included ajwain (jowan aka carom seed), a pleasant, aromatic seed related to thyme. Recipe is vegan and gluten free.
Other recipes that go great with this: Lau Ghonto, Masoor Dal, Begun Bhartha
Prep Time: 10
Cook Time: 30
Serving: 4
Ingredients:
1 small cabbage, chopped to your liking
½ cup of peas
½ medium tomato, chopped
1 T ajwain seeds
1 T cumin seeds
1 t cumin powder
1 t coriander powder
1 T ginger
salt to taste
chilies or chili powder to taste
Method:
Heat a pan to medium. Add cumin and ajwain and allow to sputter for a minute or so. Next add in ginger and if desired, chilies. Roast for a minute or so. Now add in remaining ingredients. Mix in well. Once the cabbage shrinks down and turns a little translucent it’s done. Depending on the size of the cabbage this will be 30-40 minutes. (If you prefer crunchier, lessen the cook time).
Indian Cabbage
roodonfood 
This shows just how suggestive visuals and food advertising can be. Was going to have lunch at a crab shack but now I’m searching for a Bengali restaurant in Ft. Lauderdale.
Hahha thanks Jeff – I’d choose cabbage over crab most days. In Miami you’ll find some places but Ft. Lauderdale I’m not so sure. Many Indian restaurants though do cabbage so searching for that might be your best bet.. Good luck in your search. Hope you’re doing well.
[…] week I’ve been making favorites (recipes image links below)like bandakopeer torkari (cabbage with peas), labra (mixed vegetable), biryani as well as pear chaatni. I’ve most […]