Bori Diye Bandhakophi

Bori Diye Bandhakophi is a traditional Bengali recipe that is delicious, healthy and nutritious. Bandhakophi (cabbage), cooked with flavorful spices and topped with crispy, crunchy bori (sun-dried lentil dumplings), is sure to please any palate. This dish that can be made in different variations to suit your taste preferences and dietary needs. It is a perfect dish for any meal of the day and a great way to incorporate more vegetables and lentils into your diet. Enjoy as a main course or a side dish. Whether you are a vegetarian or a non-vegetarian, this dish is sure to please your taste buds. Try this recipe today and enjoy the flavors of Bengal! @sarchakra

PREP TIME: 15 mins

COOK TIME: 30 mins

YIELDS: Serves 5

Ingredients

Cabbage 1 medium sized, finely chopped
Potato 1, cut into cubes
Asafetida a pinch
Cumin seeds 1 tbsp
Fennel seeds 1 tsp
Fenugreek seeds ¼ tsp
Black mustard seeds ½ tsp
Nigella seeds a pinch
Mustard oil 3 tbsp
Dry red chilies 2-3
Onion 1, finely chopped (optional)
Green chillies 4, slit
Ginger paste 1 tsp
Bengali Garam masala 2 tsp
Ginger 1 tbsp, paste
Ghee 1 tbsp (use oil for a vegan option)
Roasted cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Turmeric 1 tbsp
Sugar 1 tbsp
Bori (sun-dried lentil dumplings) 1 cup

Method

Heat mustard oil in a large pan. Add the lentil dumplings and fry for a couple of minutes till crispy and golden brown on all sides. Keep aside.
In the rest of the mustard oil, add fennel seeds, fenugreek seeds, black mustard seeds, nigella seeds, cumin seeds, dry red chilies and asafetida. Cook for a few seconds.
Add the chopped onions and green chillies. Fry until the onions turn golden brown.
Add the chopped cabbage to the pan along with the potatoes.
Add the roasted bori to the pan with the cabbage and mix well. Season with salt and turmeric.
Cover the pan and let it cook on low flame for 10 minutes, stirring occasionally and cook till done. Add ½ cup of water to the pan and add a bit more if needed.
Cover the pan and let it cook for another 5-7 minutes on low flame.
Add Bengali Garam masala powder, sugar, ginger paste, roasted cumin powder and coriander powder. Mix the spices into the cabbage. Toss and cook for a couple of minutes. Turn the heat off.
Add ghee and stir one last time.
Serve hot with steamed rice or chapati.

Notes

For a vegan option, use vegetable oil instead of ghee. You can also make this dish gluten-free by skipping the use of bori or using gluten-free bori. For a healthier version, add other vegetables like carrots, beans, or peas to the dish. Additionally, you can add spices like red chilli powder to give the dish a different flavor.

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