Badhakopi Chal Diye ( Cabbage Cooked With Fragrant Rice ) is a great variant of Bengali Badhakopi recipe. This vegetarian side dish made with Cabbage, a particular type of flavoured rice called Gobindo Bhog rice, and a few spices. I have added fewer spices in this recipe to let the flavour of rice shine.
Bhadhakopi Chal Diye tastes best during winter months. Gobindo bhog, Kali jeera rice, Date jaggery, these are winter delicacies in Bengal.
Before talking about this recipe, can we chat for a second about me! Yes, I want to start this blog post with a confession.
As much as I love to do new things, I love to take new challenges. At the same time, I get bored very easily, and I lose my interest in a particular project! But cooking is the only activity that gives me immense happiness! I always tell my friends, my viewers( read online friends) that cooking is the only thing I can do all the time and I don’ get bored.
I cook something new every day, and I talk about the dish on my vlogs, but I just forgot to write it down! By the way, I make my vlogs in my mother tongue Bengali, I If you understand Bengali and love to watch Vlogs, then you can watch my vlogs here.
And when my viewers ask for the recipe… there is no recipe!
Why? Because I just forgot to use my measuring cups, spoons when I am taking the ingredients while I am cooking and I forget to write down the recipe.
So I ended up with no written recipe 🙁
So! How to make sure that I have all the written recipe for my friends and family members who want to try my recipes?
300 Bengali recipes in a year!
Yes! This is my answer to myself! I challenged myself that I am going to write 300 Bengali recipes in a year!
Why Bengali recipes? Because, if nothing happened, I mean nothing that makes me happy, I ended up cooking at least one Bengali recipe every day! As I always say, food makes me happy!
I know, 300 Bengali recipes in a year! this is crazy, that doesn’t mean I am not going to cook anything else or I am not going to share the recipe with you all! of course, I will.
but there is no harm to set a goal that keeps you going, Isn’t it?
I don’t know how this journey will be? How far will I go?
All I know is I want to do this project!
Today, when I am writing this post, is 18th November 2018 and this is my first recipe for this project is “Bandhakopi Chal Diye”
Why this is the first recipe?
Is cabbage my favourite vegetable?
No! I had a big cabbage in my refrigerator, and tomorrow is Monday. So It is going to be a vegetarian lunch. I follow vegetarian Monday, way before all the social media hashtag for Meatless Monday, Tasty Tuesday and all. Since my childhood, I eat vegetarian meals on Monday! Why I do this? I will share the story in some other post.
I cooked following dishes for our Monday lunch
- Bhadhakopi Chal Diye
- Tomato curry Pata Diye Kacha Muger dal
- Fried Papad.
Speaking of Badhakopi Chal Diye, this Bengali Badhakopi or cabbage recipe is a dry curry, it has warmth from the spices and sweet aroma from the Gobindobhog or Kali Jeera rice. It is a Sattvic recipe! No onion and garlic added in this recipe! You will get a lot of Sattvic recipes in Bengali cuisine. If you follow a vegan diet, then do not add the Ghee.
I added a few pieces of potato for texture. If you don’t want to add, you can skip the potato.
You can enjoy this recipe with steamed basmati rice or plain Roti!
What to cook with Gobindo Bhog or kali Jeera rice?
If you are new to Gobindo bhog or Kali jeera rice, I would suggest you buy a small packet from your nearest Bangladeshi or Indian shop. Once you tasted this rice, you will buy again and again!
You can cook savoury and sweet dishes with these rice. Basanti Pulao, Muri Ghonto, Chaler payesh these are a few dishes you must try in your life if you love Bengali food! And of course this one too!
I think you are going to try some recipes with Gobindo bhog or Kali jeera rice!
Here is the first recipe of 300 Bengali recipes from Thakurbarir ranna written by Purnima Thakur -Badhakopi Chal Diye! Happy cooking!
Recipe: 1 / 300
Badhakopi Chal Diye
- 600 gm Cabbage - shredded
- 2 Potatoes - medium size – cut in small dice pieces
- 100 gm Kalijeera Rice or Gobindobhog Rice - or Kali jeera rice
- 50 gm Tomatoes - chopped
- 2 tsp Cumin powder
- 1 tsp Red Chilli powder
- 1 tsp Turmeric powder
- 1 ½ tsp Ginger paste
- 1 tsp Sugar
- 20 gm Raisins - optional
- 1 tsp Ghee
- ½ tsp Bengali Shahi Garam Masala
- Salt - to taste
- 3 tbsp Mustard Oil
- Warm Water
- 2 Bay leaves
- ½ tsp Cumin seeds
- 3-4 Green Cardamoms
- 2-3 Cloves
- ½ inch Cinnamon stick
- Wash and drain the rice.
- In a bowl take cumin powder, ½ tsp turmeric powder, red chilli powder, ginger paste, salt and sugar, add 2-3 tbsp of water and make a thick paste.
- Heat up mustard oil in a cooking pot over medium heat.
- When the oil is smoky hot, it changes the colour. Reduce the heat low, sprinkle salt and ½ tsp turmeric powder to the hot oil.
- Add diced potato and fry the potato over medium to medium-high heat. When the potato halfway cooked through, with a slotted spoon remove from oil.
- Add rice to the remaining oil and fry for 2-3 minutes, then remove from oil.
- Add the tempering to the remaining oil, stir for a couple of seconds. This will help to release the aroma from the whole spices.
- Add chopped tomato to the oil, followed by the spice paste which we made earlier, add half a cup of water.
- Over Medium heat keep stirring till the oil is releasing from the mixture. ( In Bengali this process called Koshano and In Hindi called Bhuna)
- Once you see the oil is releasing from the spice mixture add shredded cabbage. Over high heat cook for a couple of minutes, that way vegetables release the moisture.
- Reduce the heat to medium-low, cover with a lid and cook until cabbage halfway cooked through, you need to stir a couple of times to make sure that the vegetable doesn’t stick to the inner bottom of the pan.
- Then add fried rice and potato. Mix everything well.
- Add one cup of warm water, you can add more if it required.
- Over high heat cook for a couple of minutes, add raisins, reduce the heat to medium-low, cover with a lid and continue cooking until all done and all the liquid is evaporated.
- Sprinkle ghee and garam masala on the top, mix everything well, put the lid on again.
- Remove from the heat, give 10-15 minutes resting time before serve.