Monday and Tuesday, these two days of the week, I don’t cook non-veg dishes at home. I have been following this rule for quite sometime. Rule? A quiz(zy) word for my readers. This rule formulated by all of us at home. So no blame game to play and no regrets for a decision which we follow religiously. During these two weekdays, many a time I have to watch with greedy eyes when I see others savouring delicious non-veg food right before my eyes. Just joking, I’m not a glutton, just speaking out my thought.
In my Baperbadi (my mother’s place) care is taken to cook the veg and non-veg dishes separately. Fish, meat and eggs are cooked and put in the non-veg. meat-safe and a separate meat-safe for the veg. dishes. The kitchen is huge and there used to be Unoon (clay chulah) which burnt with coal fire. For most of the vegetarian dishes Ma never used onion and garlic and so with me.
As I broke the cauliflower florets I also thought about the phul kopi pakodas. Anyway it is time I share my niramish phul kopir tarkari with my readers.
For the curry you need:
Phul kopi (cauliflower): 1 (florets to fill one medium size bowl)
Potatoes: 4 big ones
Dhania powder: 1 tsp
Jeera powder: ¾ tsp
Haldi powder: ¾ tsp
Red chili powder: ½ tsp (as per your taste buds)
Cooking oil: 1 cup (I cooked with mustard oil)
Salt to taste
Sugar (Bong special taste): As per your requirement
How to prepare:
Wash the cauliflower florets.
Peel the potatoes, cube into eight pieces each. Wash and keep them aside.
Wash and cut the tomato and keep it ready for use.
In a bowl add the jeera, dhania, haldi and red chili powder and make a thin paste adding water to it and put it aside.
In a kadhai heat the mustard oil or cooking oil of your choice.. Tip in the florets and fry them till they start changing colour.
Once they are fried lightly take them out and keep them.
Add the cubed potatoes to the remaining oil. You can use more oil if no oil remains after frying the cauliflower. Stir the potatoes for a couple of minutes. Add the tomato and stir. When the potatoes take the pink colour and the tomatoes start giving out its juice, add the masala paste and stir. Now add salt and sugar and stir. Add little water if required to cook the masala.
Once the oil starts leaving the sides add water, sufficient for a thin gravy, and let it cook. Cover it with a lid. Stir it from time to time to see if the vegetables have been fully cooked.
Serve hot with rice.
I’ll be away for the weekend.
New Year wishes for you All. Have a nice time.