Bandhakopir ghanto

Preparation info

    • Difficulty


Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

  • About

Many of the guests who came to our house during Sadhubaba’s visits were devout Vaishnavs and strict to the point of being vegetarians. Though khichuri and other vegetables were commonly served to them, sometimes luchis would be made for dinner and some special vegetable dish would be the accompaniment. In the winter one of the prized items was the ghanto made with cabbage, bandhakopi. There are many variations in phorons or the proportion of spices used in different families, but years of trial and error have made each variation delicious.