1. Bandhakopi or Cabbage (1 large chopped)
2. Potatoes (3 potatoes medium pcs)
3. Onions (2 cups sliced)
4. Tomatoes (2 medium chopped)
5. Garlic (5-6 cloves)
6. Ginger (1/3 inch slice)
7. Green Peas (1/2 cup)
8. Whole Jeera (1 tspn)
9. Jeerey or Cumin Powder (1 tspn)
10. Dhoney or Coriander Powder (1 tbl spn)
11. Fresh Green Chilli (3-5 pcs)
12. Bayleaf (2 pcs)
13. Garam Masala Powder (1 tspn)
14. Sugar (2 tspn)
15. Salt to taste
16. Oil (3 tbl spn)
17. Turmeric Powder (1/2 tspn)
18. Red chili powder (1/2 tspn)
19. Ghee or clarified butter (few drops)

Bandhakopir ghonto or dalna generally gets a special irresistible taste when cooked by the traditional Bengali cook also known as ‘thhakur’ which in Bengali mean God . Pretty apt given the truly divine taste they can bring with the simplest of ingredients and utensils in the shortest of time . One of their prime tricks is however the perfect blend of freshly ground spices and an impeccable balance of salt and sugar in the Cabbage curry . These amazingly talented breed of Bengali cooks are almost extinct and this recipe is as close as I can replicate the Thhakur er randha or a traditional professional Bengali cook’s Bandha kopir Dalna or Ghonto .

While cooking the authentic Bengali recipe of Bandhakopir Dalna I generally overcook it just a tad as the slightly smokey undertone that gets added to the cabbage when combined with the ending notes of clarified butter or Ghee is simply great . Some steamed rice, some shona muger dal or golden yellow lentils and this spicy cabbage curry is perfect for any meal . Good luck in the kitchen!