KUCHO CHINGRI DIYE BANDHAKOPIR GHONTO
In our series of classic Bengali recipes that pair perfectly with Appayan Rice, we have already explored traditional bitter dishes and comforting dal recipes. Now it’s time for a delicious Bengali vegetable preparation with a seafood twist. Kucho Chingri Diye Bandhakopir Ghonto is a beloved home-style recipe made with shredded cabbage and small prawns, offering a perfect balance of flavour and texture. This comforting dish tastes even better when enjoyed with steamed Appayan Husking Rice.
INGREDIENTS• 12-15 small sized prawns de shelled and deveined
• 1 medium sized cabbage finely shredded
• 1 large potato diced in medium size cubes
• 1/2 cup green peas (optional)
• 1 medium onion finely chopped
• 2tbsp. grated ginger and garlic
• 1 medium tomato cut into quarters
• 2 slit green chilies
• 1tsp. turmeric powder
• 1 tbsp. chili powder (adjust according to taste)
• 1 tsp. cumin powder
• 1 tbsp. coriander powder
• 1 tsp. garam masala powder
• 1 tsp. ghee (clarified butter)
• 1 tsp. sugar
• Salt to taste
• 2-3 tbsp. of cooking oil
METHOD•Marinate the cleaned prawns with salt and turmeric for 15 minutes.
• Heat oil in a pan and fry the prawns on high heat till they turn golden yellow. Remove and reserve them.
• In the same oil add cubed potatoes and fry till golden brown. Remove and reserve.
• Add chopped onion and green chilies in the same oil (add some if needed) and sauté on medium heat till onions turn light brown.
• Add grated ginger garlic and sauté till fragrant.
• Add the along with the dry spice powder. Fry them altogether.
• Add tomato pieces to it along with salt and sugar. Cook for a while till the tomatoes become tender.
• Add shredded cabbage (Bandhakopi) and mix well with all the spices. Keep it covered on low heat. Add green peas (optional).
• After 5 minutes you will see water releasing from the cabbage. Mix it once more scraping the sides and the bottom of the pan.
• Cook it covered till the cabbage and potatoes are done.
• Now remove the lid and add the fried prawns.
• Increase the heat to reduce excess moisture. Taste and adjust salt and sugar if needed. Cook uncovered for further 2-3minutes until excess moisture evaporates.
• Sprinkle garam masala powder and add a spoonful of ghee to finish.
Serve Kucho Chingri Diye Bandhakopir Ghonto hot with Appayan Husking Royal Miniket Rice for an authentic Bengali dining experience. The soft, fluffy rice complements the rich flavours of cabbage and prawns, making it a wholesome meal for any occasion.
