Bandhakopir Torkaari

Cabbage! I can only tolerate it in Chinese recipes. But there don't seem to be too many ways to use it in the Indian cuisine. You can make crispy pattice by mixing it with gram flour and steam or deep fry them. Or you can make plain old Sabji with it. Beyond that, I am really clueless about its use.

So I was delighted when I came across a Bengali style of cooking it while surfing the net recently. The way of preparation sounded different than how we Maharashtrians make it. I gave it a try and it turned out to be good.

Without further ado, here is the recipe.