Instructions: Grind to a coarse paste with 2 teaspoons of water in a blender:- 1 tsp black mustard seeds
2 tsp ginger shredded
4 x dried red chillies
deseeded and soaked in
water
1 tsp turmeric powder
salt
2 tsp panch phoron

Heat 4 tablespoons of the oil in a pan and add the onion.

Fry until golden and add the cabbage.

Stir fry until translucent then add the ground mixture and salt.

Add 4 tablespoons of water and cook until the cabbage is done but still crisp.

Take off the heat.

Heat the remaining oil in a separate pan and add the panch phoron.

When it crackles pour the oil and the seeds over the cabbage.

Stir well.

Heat through to blend the vegetable and spices.

Serve hot.

Bengalis love the good things of life. Academic and artistic by nature they translate these passions into their cuisine with a rich blend of flavours and textures.

This recipe is a typical Bengali dish made to accompany a meal that is predominantly fish and rice.

Serves 4

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