Chal Bandhakopir Ghonto (Cabbage with Fragrant Rice)
Finely shredded cabbage. Fragrant gobindobhog rice. A throw of peas. The warmth of ginger. The perfume of spices. Yet another divine delicacy from the kitchen of the Tagores !!!
Ingredients
- 1 small cabbage finely chopped (thick outer leaves discarded)
- 1 cup gobindobhog rice
- 1 tomato finely chopped
- 1/2 cup fresh green peas
- 1 tsp ginger paste
- 1 tbsp ginger finely chopped
- 3-4 green chilies slit
- 1 tbsp raisins
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- a pinch of asafoetida or hing
- 1 tsp cumin seeds
- 1-2 bay leaves
- 2-3 green cardamom
- 1-2 cloves
- 1 one inch cinnamon stick
- 11/2 tbsp mustard oil
- 11/2 tbsp ghee
- 1 tsp sugar
- salt to taste
Instructions
- Soak the chopped cabbage in boiling hot water with just a little salt for 10 odd minutes. Squeeze out the water, keep aside.
- Soak the raisins in water, keep aside.
- Heat 2 tsp oil in pan, add the hing and allow to splutter. Add the rice and saute till it turns light brown and starts to release its aroma. Remove from oil, keep aside.
- Add the remaining oil to the same pan, add the cumin seeds, bay leaves, crushed cardamom, cinnamon and cloves, allow the spices to splutter.
- When the spices start to release their fragrance, throw in the chopped tomatoes, add the chopped ginger and a sprinkle of salt, saute for a 2-3 odd minutes.
- Now add the ginger paste, turmeric powder, cumin powder and red chili powder, cook for 5 odd minutes till the tomatoes are cooked and oil starts to release from the masala.
- Add the rice, 1/4 cup of warm water, mix well, cover and cook till the rice is about 50% cooked and the water has almost dried up.
- Now add the cabbage, peas and green chillies, sprinkle in the sugar, saute for a further 5 minutes. Splash a little water if it is getting a bit too dry.
- Continue to cook till the rice and cabbage are perfectly cooked. Take care that neither the rice nor the cabbage turn mushy.
- Throw in the soaked raisins, give it a hearty mix.
- Adjust seasonings. Finish with a hearty dollop of ghee and a generous pinch of garam masala powder.
- Serve hot.