Bengal Phulcopi Bhapa -Indian Cauliflower |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I appreciate the simplicity & combination of spices. Serrano or jalapeno peppers were recommended by author. This came in an email from Gourmet-recipes-from-around-the-world. The poster is listed as Kamal Kahn. Ingredients:
1 tablespoon cumin, ground |
1 tablespoon coriander, ground |
2 tablespoons water |
1 1/2 teaspoons sugar |
3/4 teaspoon salt |
1 tablespoon ginger, fresh, peeled & minced |
1 green chili, seeded, chopped |
2 tablespoons mustard oil |
4 cups cauliflower, cut into florets |
2 potatoes, peeled & diced |
1 cup tomato, chopped |
1/4 cup water |
1 bay leaf |
Directions:
1. Combine cumin and coriander with 2 tablespoons water in a small bowl. Add sugar, salt, ginger and green chilli. Add oil and mix well.
2. Combine cauliflower, potatoes and tomatoes in a large bowl. Cut the cauliflower into larger pieces than the potatoes so they cook in the same amount of time. Pour the spice mixture over the vegetables and mix thoroughly.
3. Heat the water in a non-stick skillet at least 10 inches in diameter. As soon as it comes to boil add bay leaf and vegetable mixture. (You do not need to stir.) Simmer, tightly covered until potatoes are tender and cauliflower is slightly crunchy, 15 to 20 minutes. Garnish with cilantro.
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