Machher Matha Diye Bandhakopi - Cabbage Sabzi with Fish Head

When we have Fish served on our table, it's Ma who gets to eat fish heads. Neither do I nor hubby eat fish heads. Ma is certainly expert at eating heads (pun intended, wink wink) So nowadays when we bring fish we generally preserve the heads in the freezer for use in side dishes like this or even the Bong Classic Mug Dal with Fish Head. Initially I used to nauseate looking at a large fish head swimming in a bowl of dal. Now I have kinda got used to this fishy addition to my otherwise veg dishes. I have begun liking my Sabzis with fish heads coz you don't get to see the scary thing staring back at you coz the whole piece gets disintegrated as you keep stirring while the dish is getting made and gets united with the veggies. You would have a fishy flavour to your vegetarian dishes. This dish could be prepared without the fish head and tastes wonderful on its own.

Ingredients:

A small cabbage - finely shredded

Potaoes - 2 medium sized, cut into 4 or 6 cubes each

Green peas - a handful (optional)

Tomtoes - 2 medium, finely chopped

Ginger paste - 1 1/2 tbsp

Onion - 2 medium, finely sliced

Turmeric powder - 1 tsp

Red chilli powder - 3 tsp or as per spice tolerance

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt to taste

Roasted cumin powder or Bhaja Masala - 1 tsp

Ghee - 2 tsp

Oil - 3 tbsp

Sugar - 1 tsp

Coriander leaves - 1 a handful, finely chopped

Fish Head - one half of a large fish (Use head of Rohu or Katla) - absolutely optional

Method:

1. If using fish head, marinate it with salt and turmeric powder and deep fry in oil till it is cooked and keep aside.

2. Pressure cook cabbage and potatoes with salt and very little water as cabbage will release water for 1 whistle and keep aside. Strain the cabbage and potatoes and throw away the water. (The water is not retained coz Ma says it will becoz Cabbage boiled water causes gastric problem.)

3. Heat oil in a pan, add sliced onions and saute till they turn golden brown.

4. Add ginger paste and saute till the raw smell goes away.

5. Add tomatoes and saute till they turn mushy and oil is separated.

6. Add cabbage, potatoes, peas, fish head (if using), turmeric powder, red chilli powder, coriander powder, cumin powder, salt and sugar and combine well.

6. Cover and cook on low flame till all the veggies are well cooked. Now remove the lid, increase flame and cook till excess water is evaporated, stirring once in a while. This is a dry side dish so, we don't want it to be watery.

7. Remove from flame, add chopped corainder leaves, Bhaja Masala or Roasted Cumin Powder, Ghee. Give a gentle stir and keep covered till served.

8. Mostly served with Indian breads or as a side with Rice and Dal.