Thursday, 17 March 2016

BADHAKOPI CHINGRIR GHONTO / CABBAGE WITH PRAWNS


       
                 


Bengal's love for fish gets them using it in various vegetables quite often.The heads of the fish or small prawns we fry and use in lentil curries , mixed vegetables and so on. Earlier when cabbage was available throughout the winter, every Bengali home made good use of it. At our home , mom prepared both vegetarian and non vegetarian version of this veggie. We call cabbage as Badhakopi. All of us would agree, this is a very easy to do veggie. I find it so comfortable to prepare, just shred and do the way you wish to.

Badhakopir Ghonto is a very common dish among the Bengalis. We do both vegetarian and non vegetarian version of it. The vegetarian version we do with green peas, tomato and potatoes that tastes awesome with plain rice, Khichdi and chapati. The non vegetarian versions are done with fish head or small prawns . Cabbage with prawns is an absolute favourite of the Bengalis, we call it Badhakopi Chingrir Ghonto. This Badhakopi Chingrir Ghonto goes with steamed rice, well one can have with chapati too. The Badhakopi Chingrir Ghonto of mine is done in the most authentic way. Always use small prawns for this. Let us do Badhakopi Chingrir Ghonto together and enjoy with piping hot steamed rice.We can keep lentil curry and fries as sides.

INGREDIENTS :
Cabbage : 1 small
Small Prawns : 250 gm
Ginger Paste : 1 tsp
Cumin Powder : 1/2 tsp
Green Chilli : 2-3
Turmeric Powder : 1 tsp
Salt : As required
Sugar : 1/2 tsp
Whole Dry Red Chilli : 2
Cinnamon Powder : 3 pinches
Green Cardamom Powder : 2 pinches
Cumin Seeds : 3 pinches
Ghee : 1 tsp
Bayleaf : 1
Oil : 4 tbsp

METHOD :
 Clean, devein and wash the prawns, apply salt and turmeric.

Throw the outer leaves of the cabbage and wash nicely. Shred nicely and discard the hard part.

Heat oil in a wok. Fry the prawns lightly, keep aside.

Temper the oil with bay leaf, cumin seeds and slitted dry red chillies. Add the shredded cabbage. Add salt and turmeric powder. Stir and cover. Let cook for 8-10 minutes.

Uncover and add the ginger paste and cumin powder. Stir and cover cook for another 10 minutes.

Uncover and add the slitted green chillies and prawns. Stir and cover cook for 3-5 minutes.

Uncover and add the sugar, green cardamom and cinnamon powder, ghee. Stir for 2-3 minutes.

Its done. To be served with rice.


10 comments :

  1. Thank you for sharing a quick and easy recipe...

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    Replies
    1. Thanks so much Swati... a typical Bengali one....

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  2. I feel like grabbing the plate and enjoy the meal...too good

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  3. Surprising combination. Healthy so no debate. Will try out this combination when i get prawns next time

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    Replies
    1. Thanks Smitha.... do with small prawns

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  4. Replies
    1. Thanks Deepa... do you have non veg too...

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    2. No only Veg food. But i have tasted all while doing my diploma in catering and hotel management. I'm not born vegetarian, as tasted all non veg stuff in my school days, but from last few years switched completely to vegetarian food .. and very happy and satisfied..
      Normally vegetarian - considered looking at non veg good as bad thing.. I'm not coming under that category...
      I love the good combo of veg and non veg that you prepare...

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  5. As a restaurateur i mostly eat out, but mind always keeps comparing the taste with home cooked dishes. You sharing almost all my Fav dishes which makes me feel i grab it now:) thank you for sharing best dishes.

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