Fulkopi Alu'r Dalna to enjoy the simple pleasures of life.10:42 AM
Few years back I dint know what thanks giving day is all about and frankly speaking I dint care. As a young girl I was not aware what real responsibilities mean. I loved my family, took care of them, did whatever work they gave me but somewhere in my mind I knew I am taken care of. I knew whether I do it or not works would be done to make our life smooth and running. But today it’s a different story. Yes every now and then I complain for being stuck in the household chores and how the hubby is getting all the fun by going to work. I get angry on my little one for scattering his toys and creating a mess. I argue with my father for little little things and throw a feat every time Maa says something critical. Forget about the way I argue like a mad woman when traffic is stuck in the road or the summer heat is unbearable.
|A visitor who came to say Hi!!!|
But life is not fair everywhere and sometimes without any reason. This relisation have made me more optimistic. I have learnt to thank, to appreciate and to be grateful. The glass is always half full for me and nothing is taken for granted anymore. So today when I feel gratified I also pray to God to bring good health, peace and happiness to everyone. While I write this lets look around ourselves and enjoy the simple pleasures of life. It's the little moments that make life big.
Fulkopi’r torkari is a light flavourful curry made with cauliflower, potatoes and green peas. This dish is also a simple everyday dish, but what makes it special is the fresh seasonal produce. I waited for my mom’s vegetable garden to deliver the first homegrown cauliflower of the season to cook this dish. The cauliflowers she grew are small and not perfect. But the fact that they are Tended and cared for with love brings joy to the table. Its not only food that nourishes our body but also something that soothes our soul.
Fulkopi’r torkari or Cauliflower and potato curry
Cauliflower: 1 medium
Potatoes: 2-3 medium
Fresh or frozen green peas: ¼ cup or more
Tomato: 1 big
Green chilies: 2 pieces
Onion: 1 big
Ginger paste: 1 tsp
Coriander powder: ½ tsp
Cumin powder: ½ tsp
Chili powder: ½ tsp
Cumin seeds; ½ tsp
Black pepper: 4-5 pieces
Cloves: 2 pieces
Cinnamon: 1/3” stick
Bay leaf: 1
Oil: 4 tbsp
Garam masala: 1/3 tsp
Fresh coriander leaves
Boiling cauliflowers in hot salted water for a few minutes is very important as it helps to get rid of the dirt and small insects stuck inside.
Cut the cauliflower in small florets. Wash under running water and then boil or microwave for 4-5 minutes in salted water. Drain and mix with little salt and turmeric. Keep aside.
While the cauliflower is boiling, peel and cut potato in medium cubes.
Chop the onion very fine.
Cut the tomato in small pieces and sprinkle little salt over it. Keep aside.
In a small bowl mix ginger paste, cumin, coriander, turmeric and chili powder with ¼ cup water.
Once the cauliflower is boiled heat 2 tbsp oil in a pan. Add the cauliflowers pieces and fry on medium till golden on each sides. The cauliflower should be half cooked by now. Take out, drain and keep aside.
In the same oil fry the potatoes till golden and keep aside.
Pour the rest of the oil in the same pan. Crush the whole garam masala lightly to release the flavors and add to the oil when hot. When it sizzles add the cumin seeds and slit green chilies.
Take care, as it will splutter a lot. Add in the chopped onion and fry on medium till its translucent. Pour in the spice mixture. Sprinkle little salt and fry till oil start to separate at the sides.
Mix in the chopped tomatoes and keep cooking on low till the tomatoes are mushy and blends well with the spice.
Now mix in all the fried potatoes, peas and cauliflowers. Give it a good stir. Cook for a couple of minutes and then add 2 cups of warm water.
Mix, check the seasoning and cover. Let it cook on low flame till they are soft and cooked through. The vegetables should not be mushy but cooked and hold their shape. If needed add more water to cook it.
Cook uncovered for a minute or so to adjust the gravy as per your liking. We like ours with little bit thin gravy so I added more water.
Check the seasoning and finish off with fresh coriander or garam masala powder.
A homemaker’s Tips:
You can omit onion if you like.
Non vegetarians can also add lightly fried prawns along with the vegetables.
Sending this to back to roots at a mad scientist's kitchen.
fulkopi, phulkopi, phool kopi, fulgobi, fulgobhi, kopir tarkari, bengali alu gobi, how to cook alu gobi, kopir dalna, kopi'r dalna, kofi, cauliflower, bengali style cauliflower gravy, cauliflower and potatoes in light gravy, curried cauliflower, peas, green peas, matar, mator, matorshunti, karaishuti, karaishuti die kopir tarkari, vegan preparation of cauliflower, side dish for rotis, dinner recipe, vegetarian side dish, sides with bread, Indian cauliflower curry, spicy curry with potato and pea, north indian spicy curry, how to cook cauliflower, tomato based gravy, cauliflower in tomato gravy, light soupy gravy dish, best ever cauliflower recipe.