Cooking Recipe Phulcopir Chechki

Recipe Ingredients

2 tb Vegetable oil

1 ea Bay leaf

1 ea Dried red chile

1/2 ts Five spice powder

1 c Onions, finely chopped

1/2 ts Turmeric

3 tb Ginger, grated

1 ts Green chile, seeded & minced

1/2 c Water

1 1/2 ts Black mustard seeds, ground to a powder, moistened 1 tb water & allowed to sit for 30 minutes

4 c Cauliflower, cut into floret

Sesame seeds, toasted

Cilantro, chopped

Directions

Heat oil & fry bay leaf & red chile until the chile darkens. Add five
spice & fry a few seconds longer. Add the onion & fry for 7 minutes
until it is richly browned. Stir in the turmeric, ginger, green chile
& salt. Combine water with mustard paste & stir into the skillet. Add
cauliflower.

Cover & simmer until the cauliflower is tender but still firm. Stir
occasionally during cooking & add a small amount of water if needed to
prevent sticking. Remove from heat & let stand for 15 minutes.
Sprinkle with sesame seeds & cilantro. Serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

Categories matching this recipe

Vegetables ,Indian ,Side dish ,Bengali