Phulcopir chechki
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | each | Bay leaf |
| 1 | each | Dried red chile |
| ½ | teaspoon | Five spice powder |
| 1 | cup | Onions, finely chopped |
| ½ | teaspoon | Turmeric |
| 3 | tablespoons | Ginger, grated |
| 1 | teaspoon | Green chile, seeded & minced |
| ½ | cup | Water |
| 1½ | teaspoon | Black mustard seeds, ground to a powder, moistened 1 tb water & allowed to sit for 30 minutes |
| 4 | cups | 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"
* CROSSPOSTED Submitted By INTERCOOK On 11-13-95