Badhakopir Bhorta Two Ways | Cabbage Smash 2 ways

by | Mar 18, 2026 | Food, Foodblog | 0 comments

Think cabbage in a Bengali kitchen, and the first dish that usually comes to mind is bandhakopir ghonto. Soft, comforting, lightly sweet, and often cooked with peas and potatoes. Sometimes we add fish head and call it macher matha diye badhakopir ghonto. But this one is unique. This dish is not a ghonto. It is not a chorchori either. This is a humble bandhakopir makha, but the general population seems to be in love with the term ‘bhorta’- hence, badhakopir bhorta.

This mash was one of those chance discoveries that the internet occasionally throws at you when you are mindlessly scrolling through reels. A fleeting glimpse of a simple cabbage mash stopped me in my tracks. The idea stayed. And then, as always happens, I had to give it my touch. In this case, that touch came in the form of small prawns. And even though I have a massive allergy, this process is a trick every Bengali mom uses. Add small prawns to any vegetable dish that the family dislikes, and they will devour it.

Badhakopir bhorta is bold and deeply satisfying

What I appreciate about this dish is that it does not require the same level of patience as a ghonto. There is no long cooking process and layering of spice powders. Instead, the recipe is about a handful of ingredients, each doing its job well. The cabbage is steamed until soft. The aromatics are fried or roasted in mustard oil. Everything is then mashed together by hand or with the back of a spoon. And finally, that last drizzle of raw mustard oil ties the whole thing together with its sharp, nose-tingling intensity.

The steamed cabbage provides the bhorta a soft body, but it never turns mushy in a boring way. The fried prawns bring bite and some richness. Green chillies add to the heat. Onion and garlic bring their own quiet punch. And that raw mustard oil at the end is what makes the dish stand up and announce itself properly. This meal is not a polite cabbage dish. The result is cabbage with attitude.

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Badhakopir Bhorta with Chingri

A Bengali-style bandhakopir bhorta with chingri, this simple cabbage mash comes alive with mustard oil, green chilies, fried aromatics and small prawns.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course, Non Vegetarian, Vegetarian
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 1 small cabbage, sliced
  • 150 gms small prawns, cleaned
  • 1 medium onion, finely sliced
  • 6-8 garlic cloves
  • 2 green chilies
  • 2 dry red chilies
  • 1 medium tomato, quartered
  • salt to taste
  • 4 tbsp mustard oil

Method
 

  1. Steam the sliced cabbage till soft but not mushy. This should take about 8 to 10 minutes. Let it cool slightly. If there is excess water, squeeze it out gently.
  2. Rub the cleaned small prawns with salt and turmeric. Keep aside for 10 minutes.
  3. Heat 1 to 1 1/2 tablespoons mustard oil in a pan. Fry the prawns lightly for 2 to 3 minutes or till just cooked. Remove and keep aside.
  4. In the same pan, add a little more mustard oil if needed. Add the dry red chilies and fry them till they are crispy. Remove them.
  5. Add onions, garlic and let them soften. Take them out.
  6. Now add the tomatoes, sprinkle some salt and cover and let them cook.
  7. Once soft, increase the heat and char them a bit.
  8. Take all the ingredients together. Add chopped green chilies, and salt to taste.
  9. If you don't eat prawns, skip that step.
  10. Mash everything together with your fingers. Add a final drizzle of raw mustard oil and serve with rice.