Fulkopir Dom / Phulkopir Dom
Abidjan is currently kind
of under a weird weather scenario. The tropical heat waves refuse to leave and
the daily downpour assures us a gloomy suffocating atmosphere almost every evening.
After finishing all the work and the household chores the only refreshing moment
for me is when I cuddle with my babies and if I am lucky I can easily take a
quick nap.
I regularly seep in the
idea that I will go out, watch movies and make friends. But instead I just sit
in front of my laptop either watching movies or searching recipes or reading
books. Even though right now I am so desperate to go for a night out still
whenever my husband starts that conversation I prefer to disagree with him and
get myself a large scoop of ice cream from the fridge. I feel...I am just that unsocial
and I am fine with it.
Blanch the cauliflower florets in boiling water for 3-4 minutes. |
Fry those blanched cauliflowers in hot oil until they become lightly golden brown. |
Add green cardamoms, cinnamon stick, cloves and bay leaves to the remaining oil and saute for a minute. |
Add the chopped tomatoes and cook until the oil separates. |
Add the turmeric powder, red chilli powder, cumin powder, coriander powder, ginger and chilli paste and cook for a minute. |
Add the whisked yogurt and mix them well. |
Add little water and potatoes. Cook until the potatoes are half cooked. |
Add the fried cauliflower florets. |
Add water if required. |
Add the green peas and cook until the cauliflower and the potatoes are cooked. |
Simmer until the curry thickens and add the ghee and the garam masala powder. Switch off the flame. |
Last week I found this cauliflower
in the supermarket at an affordable price and took it home. It’s funny that the
season of cauliflower is here and so is our time to go home. Just the thought
of it refreshes my mind.
Fulkopir Dom
Serves 4
Ingredients:
1 large cauliflower – cut into
medium florets
1 medium potato – cut into
cubes
3 tomatoes – chopped
1 inch ginger – paste
2 green chillies – paste
¼ cup of yogurt – whisked
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
3 green cardamoms
1 large cinnamon stick
3 cloves
2 bay leaves
A handful of green peas
A little fresh
coriander leaves – chopped
Salt
1 tsp sugar
1 tbsp ghee
2 tbsp oil
Method:
Blanch the cauliflower florets
into hot boiling water for 2-3 minutes.
Drain the water and keep
those blanched cauliflower florets aside.
Heat the oil in a pan /
kadai and fry the cauliflower florets until they are lightly golden brown. Take
them out of the pan / kadai and keep aside.
Add green cardamoms,
cinnamon stick, bay leaves and cloves to the remaining oil and sauté for some
seconds.
Add the chopped tomatoes
and sprinkle some salt.
Stir and cook the tomatoes
until they are nicely mushy. When the oil starts to separate from the tomatoes
add the ginger and chilli paste to them.
Stir and cook for a minute
and then add the turmeric powder, red chilli powder, cumin powder and coriander
powder.
Mix all the spices and
give them some time to cook and develop their flavour.
Add the whisked yogurt and
mix them well.
Simmer until you see the gravy
become thick.
Add the potatoes. Add 1
cup of water and give a good stir.
Cover the pan and cook
until the potatoes are half cooked.
Add the fried cauliflower,
green peas and mix them with the gravy and the potatoes.
If the water has already
dried add a little more and cook until the cauliflower florets and the potatoes
become soft.
Simmer until the curry
becomes thick.
Add the ghee and sprinkle some garam masala
powder.
Switch off the flame.
Garnish with coriander leaves and serve hot with some rice /
paratha / chapatti / luchi.
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