Rainy season is the best season to have khichdi for lunch. If it is served along with badhakopi ghonto then nothing can be better than that. If you are a Bengali then you will definitely admit that. But cabbage (badhakopi) is a winter vegetable, so you won’t get a fresh cabbage during the rainy season. Nowadays you can get cabbage in any time throughout the season but are not as delicious as winter cabbage because those are either grown in the off-season or stored in cold storage for months. But what else you will do if you are a cabbage lover?
Last year, I grew many winter vegetables but I did not grow cabbage. So this year I have decided to grow cabbage but the special one, that is napa cabbage or Chinese cabbage. I already bought a few seeds for that purpose because I do not know what will be the situation after 3-4 months because of LOCKDOWN due to COVID19 pandemic. I hope everything will be fine within a few months.
Badhakopi ghonto is not delicious if you are this during offseason. But still, every cabbage lover will enjoy it. Not only this type of cabbage curry, cabbage can be used to make delicious soup, salad, noodles etc. I also love veg momos stuffed with finely chopped cabbage and other seasonal vegetables. Will you enjoy momos without cabbage?
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This badhakopi ghonto is very popular across the country. But the taste can vary from kitchen to kitchen. I use to eat this awesome badhakopi ghonto since my childhood. Khichuri & badhakopi ghonto are a very special prasad on the occasion of Saraswati puja. The taste of the duo is incomparable on the day of Saraswati puja. Do you agree with me?
But if I would say it is only delicious with khichdi then I am wrong because it taste yummy with plain rice too.
Badhakopi ghonto recipe
- 1 cabbage head, finely chopped
- 1 large size potato, cut into small size
- 2 teaspoons ginger, paste or grated
- ⅓ cup green peas
- 1 large tomato, chopped
- 2 or 3 green chillies
- ½ teaspoon cumin powder, roasted
- ½ teaspoon garam masala
- 1 teaspoon red chilli powder
- 1.5 teaspoons turmeric powder, haldi
- 1.5 teaspoons sugar
- Salt to taste
- ½ cups water
- 1.5 tablespoons mustard oil
- 1.5 teaspoons cumin seeds
- 2 bay leaves
- 2 whole red chillies
- Boil ½ cup water in a cooking pot and add finely chopped cabbage
- Now add ginger paste, green chillies, turmeric powder & salt and cook over low or medium flame
- Take cooked cabbage in a large bowl
- Heat mustard oil in a separate cooking pot and fry potato pieces till potatoes turn into golden color
- Take all cooked potatoes in a separate bowl
- Add cumin seeds, bay leaves & whole red chillies and stir
- Add green peas and saute for 30 seconds
- Now pour cooked cabbage & chopped tomato and mix all and cook for another 4-5 minutes
- Then add sugar, roasted cumin powder, red chilli powder and garam masala, mix all and cook for another 2-3 minutes or more if till residual water is there
- Switch off the fire once cabbage curry is almost dried up