Bandha Kobi Macchha Chhencheda

( Cabbage with fish) It is a typical Odia dish, which is also prepared using a combination of vegetables, instead of cabbage, in a similar manner and also in various other methods.

I like it very much with only cabbage.  You may add potatoes and peas to cabbage; or use entirely a different combination like potato, pumpkin, brinjal, ridge gourd(jahni), colocassia(saru),raw banana( kadali), desi aloo ( something like yam), beans etc..

Bandha Kobi Macchha Chhencheda( for 2-3 servings)

Finely shred cabbage ( 1/4th of one cabbage) – may also dice finely after shredding length-wise.

Apply haldi and salt to 1-2 pieces of rohu*/ bhakura** fish ( or only the fish head) and fry in mustard oil (1-2 tbsp). As fish pieces are about to be done, break/crush the pieces a bit and fry well till a bit crispy on some portions.Take out and keep  aside.

Heat mustard oil ( 1 tbsp) in the same kadai/pan. Add jeera(1 tsp), tejpatta(1), a bit of broken dalchini stick, crushed small elaichies(2). Add finely chopped onion ( 1) and fry till golden brown. Add grated garlic ( 5-6cloves). ( NO GINGER). Saute for 30 secs. Add finely chopped tomato( 1 big),  haldi, 1/3 tsp red chilli powder and salt and saute on medium to low flame till tomato starts becoming soft. Add fried fish, a dash of dalchini powder and 2 tsp dhania powder. Sprinkle a few drops of water, if required. Saute till masala leaves a nice fried aroma and oil starts separating. Add cabbage and mix well. Sprinkle some water and saute for some more time on medium to high flame – stirring well. Reduce flame to sim, add 2-3 tbsp of water, cover and cook till cabbage is fully soft and well sauted, stirring in between to prevent getting burnt.  When done, add a bit of sugar and dalchini powder.

 

* carp,  ** buffalo