The Bengali name for this much underated dish is “Badhakopi Bhaji” which simply translates to “bound cabbage fry”. Using basic spices and panch phoron (Bengali five spice, also referred to as picking spices) to add depth and flavour, it’s verstile enough to fill up a wrap for a satisfying lunch or serve as side with any meal.
Prep time: 15 mins
Cooking Time: 20 mins
Serves: 3-4
Ingredients
- 1 medium cabbage, shredded
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 1 large clove garlic, minced
- 2″ piece root ginger, grated
- 1 tsp Najma’s Panch Phoron
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp chilli powder
- 2 green chillis, cut lengthwise
- 60 ml (1/4) cup water
- salt to taste
Method
- Place the shredded cabbage in a medium bowl with 2 tbps water. Cover with cling film, pierce two holes and microwave for 4 mins.
- Meanwhile heat the oil gently and add the panch phoron. Allow the seeds to sizzle and release their aroma – be careful not to burn as they will taste bitter!
- Stir fry the garlic and ginger for 2 mins, then add the onions and cook until golden.
- Your cabbage will be ready to use by now so remove from the microwave and set aside.
- Add the dry spices and salt and stir fry 30 secs.
- Add the cabbage, turn up the heat and stir fry for 2-3 mins. Add the water, cover and cook over a medium heat for 10 minutes.
- Remove and stir fry for another 2-3 minutes and serve.
