Bengali Recipe
Phulkopir Dalna/ Phulkopir Torkari- Cauliflower Recipe without Onion & Garlic
Phulkopir
Dalna/ Cauliflower Curry (without onion &garlic)
Phulkopir dalna is one of the famous vegetarian or
niramish (without
onion & garlic dish) from Bengal which is exactly different form of
non-Bengali Aloo Gobhi . If you are a
bong like me then you can relate to this. During the Durga
Puja
(main festival in West Bengal) this is the most wanted and iconic dish in every
household of Bengal at Asthami as after Puspanjali
(offering flowers to Maa Durga) as breakfast with some Phulko
Luchi.
I remember since my childhood I used to eagerly wait for the time when the Puspanjali get over
then I can eat Phulkopir dalna with some Phulko Luchi (Deep
fried bread). At least for me, I always crave for Phulkopir
Dalna/
torkari
especially at Durga Puja. In this time cauliflower just began to
coming the market after that cauliflower just grab the whole vegetable market. Then it became the dinner side dish of every household
in Bengal almost every day.
Ingredients:
1 medium size Phulkopi/ Cauliflower (cut into
medium sized pieces)
3-4 medium sized Potato (diced in medium sized pieces)
1 tbsp. Ginger and green chili paste (I did not have that)
2 medium size tomatoes (roughly chopped)
1 tsp. roasted cumin powder
1 tsp. coriander powder
1 tsp. turmeric powder
1 tsp. Kashmiri red chili powder (mild chili powder)
¼ tsp. garam masala powder
Salt and sugar to taste
1 tbsp. Ghee / clarified butter
For tempering- ½ tsp. cumin seed
1 bay leave
1 dry red chili
Pinch of hing
Method:
First rub the cauliflower with some turmeric powder and fry in
white oil until it gives some light brown spot.
Rub the diced potatoes with some turmeric powder and lightly
fry it.
In the same pan add some oil; add tempering follows cumin
seed, dry red chili, bay leave and asafoetida. Fry for few seconds. Then ginger
green chili paste.
Then add the roughly chopped tomatoes. Add the remaining
turmeric powder, red chili powder, roasted cumin and coriander powder.
Braise the masala until oil leaves the side of the pan.
Then add the Fried cauliflower and potatoes to it mix it
properly for sometimes until all the potatoes and cauliflower coated with the
gravy.
Then add enough water to it. Add salt and sugar. Give it a
mix. Cover and cook until vegetables are cooked.
Then turn of the heat. Sprinkle garam masala powder and dollop
of ghee and cover it for 5 minutes.
Then serve with Luchi, paratha or rice. EnjoyJ
0 comments: