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Wednesday, July 25, 2012

Badhakopi Macher Matha Diye

I have tasted numerous types of cooking when it comes to Badhakopi'(cabbage). Needless to say- the Bengali 'badhakopir tarkari with katla macher matha' is simply and by far the best one.
Today I am showcasing the one which I have been loving since my childhood- which has the midas touch of my mother.
The secret is not to add water during cooking.The 'badhakopi' will get cooked on its own.
To all my Bengali friends- please try this as there is definitely some uniqueness in this recipe.

1.Cabbage -1 medium sized (Shredded)

2. Potatoes - 2, Dice each into 4 equal halves

3.Ginger paste -2 tbsp

4. Cumin powder-1 tbsp

5. Red Chilli powder- 1 tsp

6. Turmeric powder -1 tsp

7. Green chilli –1(chopped)

8.Tomato-1 big (Chopped)

9. Sugar- 1 tsp

10.Garam Masala Powder- ½ tsp (Make thick paste using a few drops of water)

11. Mustard oil- 4 tbsp

12. Bay leaves- 2

13.Ghee-1 tbsp

14. Katla Macher matha- (Fried )
Break/Smash the fried’Macher Matha’ into small pieces.

15.Fresh Green Peas-1 cup (Optional as its is available in winter)



1.Heat 2 tbsp oil in a kadai, fry the diced potatoes till the colour turns into red and keep them aside.

2.Add the remaining 2 tbsp oil in the same kadai and heat, add bay leaves and add the ginger paste and 

sauté for about ½ minute.

3.Add the shredded cabbage, potatoes, cumin powder, turmeric powder, red chilli powder, green chilli.

4.Add 1 tsp of salt.

5.Mix all well and cook it till the water dried out and the oil starts coming out of it. Frequent stirring is a 

must.Please make sure that it doesn’t stick to the base of the kadai.

5.Add the Macher Matha(Fried fish head) chopped tomatoes and mix well.

6.Add the green peas and put the flame into simmer(low flame).Cook it for 2-3 minutes

with frequent stirring.

7.Check the salt and add the sugar.

8.Melt and heat the ghee in a small pan and add the garam masala paste sauté(in low

heat) till the aroma starts coming out .Immediately pour it into the cabbage and mix well.

(Please make sure that the garam masala does not get over fried).

9.Serve hot with plain rice or roti.

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