Chaal Fulkopi / Cauliflower and Rice Mish-Mash

Chaal Fulkopi is the vegetarian version of the much loved Bengali favourite Muri Ghanto, a fish and rice mish-mash with delectable aromatic whole garam masalas. This one on the other hand is much subtle and lighter on the stomach...and since cauliflower is not so winter special now, fulkopi chaal is actually a quick recipe that I can resort to, to go with lentils and rice.

Chaal Fulkopi / Niramish Muri Ghonto

Serves 4

Ingredients:

250gm cauliflower florets – cut into small pieces

2 medium potatoes – peeled and and cut into small cubes

¼ cup of green peas

1 tsp whole cumin seeds

1 tsp ginger paste      

1 green chilli – finely chopped

A good pinch of hing / asafoetida

2 tsp ghee

¼ cup oil

¼ cup gobindobhog or any short grain rice

½ - 1 tsp homemade Bengali garam masala

2 bay leaves

Salt

1 tsp sugar

Method:

Wash the rice under running water until the water comes out clean. Soak the rice in water for about 30 minutes. After that drain the water and leave the drained rice aside.

Wash the cauliflower florets in water and let them dry.

Heat oil in a kadai and fry the cubes potatoes with some salt until they become golden.

Take the potatoes out of the oil and keep aside.

In the same oil fry the cauliflower florets with a little salt sprinkled on them until they become golden or they start to have some brown blisters on them.

Once the cauliflower florets are nicely fried (it’s important to fry them until golden) take them out of the kadai and keep aside.

Add the cumin seeds, bay leaf, hing / asafoetida, ginger paste and green chillies to the remaining oil.

Stir them until you can smell the oil becoming aromatic.

Now add the rice and stir and fry the rice until the rice grains appear separate from each other.

Add the fried potatoes to them and add a ½ cup of water.

Mix well and cover the kadai. Switch the flame to low and let them cook for about 10-15 minutes until the rice becomes soft. If you are adding fresh peas then you should add them now, as they will take time to cook.

When the rice and potatoes are cooked properly, add the fried cauliflower. If you are using frozen peas, add them with the cauliflower.

Taste and adjust the salt.

Add the sugar.

Give them a good mix and simmer for about 2-3 minutes.

Finally add the ghee and the garam masala powder.

Stir and switch off the flame.

Serve hot with just plain rice or daal and rice.