Phoolkophir torkari (Cauliflowers in aromatic spices)
The best thing about Bengali cuisine is the simplicity of cooking and the genuineness of flavors. Most of our food has the simplest of spices which allows the actual flavor of the vegetables to dominate.
There is no overdose of onions, garlics, garam masala, etc. Most of our food is in fact without onion and garlic.
I remember my grandmother cooking such lovely yet simple fare every day. Making use of all odds and bits of vegetables she would conjure up such healthy dishes. Be it pea shells, bittergourd leaves, harsingar leaves, banana stems, sehjan flowers and so many more such things that we usually throw away.
The drawback of urbanization is that we no longer get such green leaves and vegetables in our air conditioned supermarkets. These things can only be found in haats and bazaars. I have forgotten how they used to taste like and my son will never know their unique flavor.
In the world of fast food joints these simple fares have lost their identity. Not only have we lost out the purity of fresh produce we have lost the recipes and cooking methodologies. Even if some good soul compiles a cookbook where are we going to find these by-products of the main vegetable in our concrete jungles?
This cauliflower sabzi is very simple yet something that I have to make regularly because it tastes so awesome. The cauliflower is the main star here unadorned by garnishes of masalas.
Ingredients
1 big cauliflower, cut into florets
1 tsp cumin seeds
4 tbsp mustard oil
2 tsp ginger paste
2 big tomatoes, blended
1 tsp salt
1 tsp turmeric powder
Pinch of sugar
½ tsp cinnamon powder
½ tsp cardamom powder
Heat the mustard oil to smoking point. Add the cumin seeds. When they start to splutter add the cauliflowers. You do not have to lower the flame now as you have to fry the cauliflowers well. Keep stirring or they will start burning.
Sauté for about 5 minutes till they are golden brown. Now lower the heat and add the ginger paste. Sauté a minute, add the tomato puree, salt, turmeric and sugar. Fry for another minute on medium flame.
Now lower the heat, cover and cook till the cauliflowers are done. Before taking off heat add some ghee, cardamom powder and cinnamon powder. You can garnish with chopped coriander leaves.
The best thing about Bengali cuisine is the simplicity of cooking and the genuineness of flavors. Most of our food has the simplest of spices which allows the actual flavor of the vegetables to dominate.
There is no overdose of onions, garlics, garam masala, etc. Most of our food is in fact without onion and garlic.
I remember my grandmother cooking such lovely yet simple fare every day. Making use of all odds and bits of vegetables she would conjure up such healthy dishes. Be it pea shells, bittergourd leaves, harsingar leaves, banana stems, sehjan flowers and so many more such things that we usually throw away.
The drawback of urbanization is that we no longer get such green leaves and vegetables in our air conditioned supermarkets. These things can only be found in haats and bazaars. I have forgotten how they used to taste like and my son will never know their unique flavor.
In the world of fast food joints these simple fares have lost their identity. Not only have we lost out the purity of fresh produce we have lost the recipes and cooking methodologies. Even if some good soul compiles a cookbook where are we going to find these by-products of the main vegetable in our concrete jungles?
This cauliflower sabzi is very simple yet something that I have to make regularly because it tastes so awesome. The cauliflower is the main star here unadorned by garnishes of masalas.
Ingredients
1 big cauliflower, cut into florets
1 tsp cumin seeds
4 tbsp mustard oil
2 tsp ginger paste
2 big tomatoes, blended
1 tsp salt
1 tsp turmeric powder
Pinch of sugar
½ tsp cinnamon powder
½ tsp cardamom powder
Heat the mustard oil to smoking point. Add the cumin seeds. When they start to splutter add the cauliflowers. You do not have to lower the flame now as you have to fry the cauliflowers well. Keep stirring or they will start burning.
Sauté for about 5 minutes till they are golden brown. Now lower the heat and add the ginger paste. Sauté a minute, add the tomato puree, salt, turmeric and sugar. Fry for another minute on medium flame.
Now lower the heat, cover and cook till the cauliflowers are done. Before taking off heat add some ghee, cardamom powder and cinnamon powder. You can garnish with chopped coriander leaves.
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