Mixed Vegetable Curry with Simple Spices/A Medley of Vegetables

 

Not that every day we like to eat spicy curries. Sometimes a simple dish, with little effort, can make all the difference.

Though this curry does not fall in the category of Shukto, yet it is a mix match of a variety of vegetables.

This can be served for lunch, along with the main dishes. Tastes very good with hot tawa rotis. And if you love porota or luchis, this can go with it. It is very simple and less time taking.

Cabbage cooked with simple spices (Bandhakopir Tarkari)

Nowadays cabbage is available in the vegetable market throughout the year. But I think the winter cabbage tastes better. I prefer to use my Bonthi (the traditional vegetable cutter where you have to sit on the floor and cut the vegetables with the sharp knife that stands up attached to a wooden board which is supported firmly with the legs as you sit on it) as it is easier to shred the cabbage easily. This act may be easy for me but sound uninteresting for those who have never used such a typical traditional vegetable cutter.

For today’s Bandhakopi tarkari I used Ilish macher matha. You can cook it without adding fish head, make it simply Vegetarian. The recipe you see in the picture is cooked with fried fish head (macher matha).

Ingredients: (without fish head)

Cabbage : 2 (medium size)
Potatoes: 2
Tomatoes: 2
Tej pata (bay leaves): 3 or 4
Garam masala (freshly ground home-made preferred): 2 tsp
Haldi (turmeric) powder
Jeera (cumin) powder (1/2 tsp)
Dhania (Coriander) powder (3/4 tsp)
Lai mirch (red chili) powder (the heat that you can bear)
Salt to taste
Sugar as per your taste
Cooking oil

Preparation:

Shred the cabbages. Wash and drain the water. Peel the potatoes and cut it into small cubes. Cut the tomatoes into small pieces.

Heat oil in a kadhai. I prefer mustard oil. Once the smoke comes up add the tej pata. Then add the cabbage and stir. Cover it up and let it cook for a couple of minutes. By now the cabbage will give out the water. It is time to add the haldi, jeera, dhania and red chili powder. Give it a stir and cover it cooking over low flame. Add the cubed potatoes and tomatoes. Stir it again and add salt and sugar as per your taste. Cover and let it cook in the water the cabbage gives out. It will take sometime for the cabbage, potatoes and the tomatoes to get cooked. Increase the flame and cook till the water dries up completely. You can find the oil leaving at the sides. This shows the curry is ready to be served. Add garam masala and put it in the serving bowl.

Simple Niramish Bandhakopir tarkari is ready to be served with rice or if you prefer with roti or paratha.

I have added fried ilish macher matha that had been lying in the fridge. If you want to add fried fish head, it is best to break them up into small pieces and add just before the water dries up completely.