June 27, 2010

Cauliflower curry (Fulkopir torkari)

This cauliflower curry is a typical one that my mother makes often for dinner in winter. I remember how when I disliked eating cauliflowers when I was little. However, later I started liking it and its crunchiness. I like cauliflowers in many different preparations, and this simple dish is always appetizing. However, I was never able to make this dish to perfection. Cauliflower taking longer time to cook always made me impatient and I would just add water and let it get cook. However, I was patient enough to cook it on low heat. And, the result was yummy!! It was tasty and like I always wished it to be. In this preparation, the crunchiness of cauliflower comes out wonderfully with the subtle hint of spices. It is simple and enticing.


1 big cauliflower
1 big white onion
1 big tomato
1 inch ginger
1/4sp cumin powder
1sp coriander powder
1-2 bay leaves
1 inch cinnamon
1-2 black cardamom
3-4 clove
1/4sp turmeric
Sugar (pinch)
2-3tbsp oil
Handful coriander leaves


1. Cut the cauliflower into florets.
2. Grate the ginger and thinly slice the onion.
3. Cut the tomato into small cubes.
4. Heat oil in a wok.
5. Put in the whole cinnamon, cardamoms, cloves, bay leaves and let it crackle.
6. Add cauliflower and on low heat fry for 5-7 mins.
7. Then add tomato, onion, ginger paste, turmeric, cumin, coriander, salt and sugar.
8. Cook in medium heat for around 10 mins with occasional stirring until the florets are almost cooked.
9. Add a little bit of water and cook until the cauliflower is soft but still crunchy.
10. Remove from heat and garnish with a handful of freshly chopped coriander leaves.

Boil the cauliflower before hand in case it is old or end of season harvest. Boil salted water. Remove it from heat and add the florets. Leave for a couple of minutes and drain off the water.
Potatoes cut into quarters can be added. In that case, add it at the same time with cauliflower florets.
Fresh green peas are also a good addition. Add it when the cauliflower is almost cooked and before adding water.

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