Bengali cauliflower curry | Fulkopir torkari

Bengali cauliflower curry | Fulkopir torkari

Days in my childhood were really simple. Duck tales, chitrahaar, water stickers, lock and key, stone – paper – scissor – all simple games, simple TV program. Globalization was just setting in. People used to find enjoyment in simple chats, face to face meet and picnics and of course by sipping morning tea from bone china cups with newspaper in hand. Information sources were few back then. What about food those days? Mother used to cook real simple dishes. Macher jhol, chicken kosha, mutton kosha, kalo jeera kumro, lau bori, aloo bhaja, dal, shukto and a few other recipes. Kitchen used to be real simple. A few essential utensils, spices but a lot more taste and enjoyment. Simplicity has it’s own unique charm and appeal. Fast food culture was not rampant at all. Today’s recipe is dedicated to those wonderful days of yore, when we possessed less but experienced happiness like never ever ! Bengali cauliflower curry | Fulkopir torkari – a simple recipe from a common man’s kitchen of 90’s and back – with a lot more innate flavors and lot more contentment and love. Enjoy.




Time required for Bengali cauliflower curry | Fulkopir torkari : 20 minutes

 

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Ingredients for Bengali cauliflower curry | Fulkopir torkari :

  • 1 cauliflower – florets separated and blanched
  • 1 cup of green peas blanched
  • 1 tomato – roughly chopped
  • 1 potato – cut into cubes
  • 1.5 inch ginger
  • 1 big onion – chopped
  • A paste of 1/2 tsp turmeric powder, 1 tsp kashmiri mirch, 1/2 tsp of red chilly powder, 1/2 tsp coriander powder, 1 tsp cumin powder
  • 1 tsp garam masala powder (cardamom, clove and cinnamon)
  • 1 bay leaf
  • Coriander leaves – chopped roughly
  • Salt
  • Mustard oil / refined oil
  • 1/2 tsp sugar




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Bengali cauliflower curry | Fulkopir torkari Recipe – The method:

  • Heat oil in a wok and add a bay leaf
  • Add chopped onions and wait till they turn pink. Add a little sugar
  • Add grated ginger and stir fry till onions are brown
  • Add chopped tomatoes and spices paste and salt. Cook till oil separates
  • Add potatoes and stir
  • Add cauliflowers and stir
  • Add 3 cups of water and cover cook till potatoes are soft
  • Now add chopped coriander, garam masala and green peas
  • Simmer for 2 – 3 minutes more
  • Switch off flame and serve hot with rice !




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Author:

I am a foodie and a cook by passion. The aroma, the taste of food attracts me and the ingredients and their properties attract me even more. I pursued my bachelors in Electronics and Instrumentation engineering and have had a successful career in IT in automotive testing domain as an automation and manual test engineer. I worked for 8 years in Bangalore, Kolkata and Munich, Germany. After my daughter was born, I worked for 2 years and then decided to take a break to spend time with my daughter and watch her grow. Apart from spending time with my princess, I am devoting time to my hobbies of cooking and writing now.