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Thursday, June 16, 2016

Cauliflower Curry

Alu-Phulkopir Torkari: Traditional Bengali Cauliflower Dish

       Cauliflower is mainly our winter vegetable. Nowadays, though, thanks to technology, we can find at least some small cauliflowers here and there in the market throughout the year. Of course, the off-season products are very costly. I cooked this dish a few months earlier but could not have the opportunity to post it. Cauliflower is one of my most favourite vegetables and I cook this dish quite often.
       I cut the potatoes into small and the flower in comparatively bigger pieces. The quantity of potato is much less than the flower and you can even prepare this dish without potato. I heat oil ( this time I used mustard oil) till the smoking point and sautee the potatoes and keep them at one side. I add the seasoning cumin seeds and chopped green chili to the oil and then add the cauliflower pieces. I stir and let it cook and after a while add cumin powder and turmeric powder and stir a few more times to mix everything. I cover it now and let it cook for a while on low flame, but not for long to make sure that it does not get burnt because I do not add water at this point. Now I add a little very thinly sliced tomato, usually a half of one big tomato if I cook a small flower and fresh green peas (we almost never use frozen peas), stir a little and now add water. I let it cook by covering the pot till everything is done and then add salt ( and ideally a little sugar which I didn't use), mix well and let it cook for may be one minute.
        I like it with thick gravy. If you prepare it often, you can guess how much water to add and when and how often you must start. I had it with steamed rice but it also goes very well with Roti or Luchi
Cauliflower and Potato Curry


Before Adding Water

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