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Serves: 4
Winter has gone away, but it has still left us with many vegetables to feel that dry cold winter afternoons. Cauliflower is one with which you can experiment out a lot many things. For today is the most simple one, I would be writing about the some more recipes with cauliflower in my following posts.
Ingredients:
Cauliflower (full kopi): 1 medium size
Potato (aalu): 2 pieces
Tomato: 1
Green chilli (kacha lanka): 3 / 4
Turmeric powder (haluder guro): ¼ tea-spoons
Chilli powder (sukhno lankar guro): 1 tea-spoon
Ginger paste (aada bata): 1 tea-spoon
Cumin seeds (gota jeera): 1 tea-spoon
Cumin powder (jeera guro): 1 ½ tea-spoon
Mustard oil (sarser tel): 2 table-spoons
Salt to taste
The Ingredients
Preparation:
- Cut the cauliflower in 1“ size florets and the potatoes also of the same size.
- Pour oil in a wok and fry the cauliflower and the potatoes separately. Keep aside.
- Add the cumin seeds to the heated oil and let it fry a bit.
- To it add the ginger paste and the tomato, cut into one-fourth.
- Take 2 table-spoons of water in a small bowl. Add the cumin, chilli and turmeric powder and make a smooth batter. Add this to the wok. Cook for 1 minute.
- When the gravy starts boiling add the fried cauliflower and potatoes.
- Cook till they become soft. In between add little water for the vegetables to cook well.
- Serve hot with rice, roti, paratha.
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why would you fry potatoes and cauliflowers ‘separately’?
You can do it together, its just the way I do it. The potatoes take a little more time to fry than the cauliflowers
I prepared it ….my husband loved the recipe…simple yet delicious….I specially liked the fact that you did not use onion and garluc
Wil try it ASAP. Bt can i use paanch phoran mix instead of only cumin seeds? 🙂
I hate cooking & have resisted my mothers attempt to teach me even the basics. But now am lost, since I have to stay by myself and cry all day for the good old bengali food.
so of sheer necessity have been surfing for recipes, and came accross this one.
Result – I cant believe this! I actually did it!! First time I made something a decent and edible!! It actually tastes like the phulkopir torkari back home!!
Ratul,
That’s such a great thing. I completely understand your feelings. I had gone through the same face 3 years back. Crying over my food, and then I started cooking and here I am. Wish you luck in your culinary ventures.
Thanks Sudeshna & Kalyan
So Sudeshna did you finally become an expert cook?
This is my 8th month away from home and I am sticking to Dimer Jhol, Fulkopir Torkari & Doi-Mangsho. Can you suggest some more easy dishes I can try my hand at?
I used to love beguns (Brinjals) & they are so easy to cook. Same with dharosh (ladies Fingers) but sadly they are not to be found outside the tropics!! So that rules out two very easy and delicious items 🙁
Hi Rahul,,
Yes I am a good cook (coming out of the modesty shell, I have become an expert one :D).
I am sure you’ll be able to find begun in the nearby farmer’s market as eggplant in US or aubergine in UK, or else in any Indian store. If you find it, then you can try the bengun marichut, its very easy nd very delicious preparation.
Thats a great testimonial indeed. Thanks Ratul.