Phulcopir Chechki Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 each: Bay leaf,
1 each: Dried red chile,
1/2 tsp: Five spice powder,
1 cup: Onions, finely chopped
1/2 tsp: Turmeric,
3 tbsp: Ginger, grated
1 tsp: Green chile, seeded & minced
1/2 cup: Water,
1 1/2 tsp: Black mustard seeds, ground, to a powder, moistened - 1 tb water & allowed to - sit for 30 minutes
4 cup: Cauliflower, cut into floret
Sesame seeds, toasted
Cilantro, chopped
Directions:
Heat oil & fry bay leaf & red chile until the chile darkens. Add five
spice & fry a few seconds longer. Add the onion & fry for 7 minutes
until it is richly browned. Stir in the turmeric, ginger, green chile
& salt. Combine water with mustard paste & stir into the skillet. Add
cauliflower.
Cover & simmer until the cauliflower is tender but still firm. Stir
occasionally during cooking & add a small amount of water if needed to
prevent sticking. Remove from heat & let stand for 15 minutes.
Sprinkle with sesame seeds & cilantro. Serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
spice & fry a few seconds longer. Add the onion & fry for 7 minutes
until it is richly browned. Stir in the turmeric, ginger, green chile
& salt. Combine water with mustard paste & stir into the skillet. Add
cauliflower.
Cover & simmer until the cauliflower is tender but still firm. Stir
occasionally during cooking & add a small amount of water if needed to
prevent sticking. Remove from heat & let stand for 15 minutes.
Sprinkle with sesame seeds & cilantro. Serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp