Bandhakopir Torkari Cabbage stirfry in Bengali style

Bandhakopir tarkari bandhakopir torkari Bandhakopir Torkari Cabbage stirfry in Bengali style cabbage bengali9 672x372

Cabbage is one of the few vegetables that we bring  regularly at home.  The toughest task seems to be planning the menu for the day. Coming across this stir fry, I kinda new that it is meant for me and soon it found a place in my daily menu. Bengali style Cabbage stir fry  with potatoes and peas or Bandhakopir Torkari  is a tasty side dish that can be easily made for lunch or dinner. It is tasty with many flavours. (more…)

Healthy Beetroot Stir fry

Beetroot is a wonderful vegetable .The vibrant  purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants. (more…)

Dal with methi

The semi cooked turdal with methi and onion makes a good accompaniment with roti or jowar. It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. Moreover,it is easy to cook and needs no much organising.


  • 1 cup turdal
  • 2 clusters of methi or fenugreek leaves
  • 2 onions finely cut
  • 4 green chillies
  • 1 tsp of cumin seeds
  • 1 tbsp of oil
  • asafoetida
  • mustard seeds
  • 1/4 tsp of turmeric powder
  • salt

DSC01572  Dal with methi DSC01572 300x225


  1. Cook the tur dal in an open vessel. It should be semi cooked and this cannot be done in a pressure cooker.
  2. Cut and wash the methi leaves. 
  3. Make the seasoning with green chillies and add onion to it. Saute for a while. Then add the methi leaves to it.
  4. Drain the cooked dal in a platter . You can use the water for rasam.
  5. Now, add the cooked dal to it. Add salt and mix well. Simmer for some time.


Potatoes tossed in cumin, aloo jeera