Wednesday, 2 December 2015


Fulkopi Aloo r Dalna.... the typical Bengali way. In our childhood this was a winter treat. In those days Cauliflower was available only during winter, its taste incomparable. They tasted heavenly as no chemical fertilisers were used. Be it fry, curry or a dry preparation, the Bengalis loved it all. I remember, at our home no part of a cauliflower was thrown. The leaves were made into a paste, then cooked with sliced onions, chillies with a tempering of nigella seeds. The stems[data] were also used to prepare a yummy veggie. These days I don't even see leaves on them unless one is growing them in their own garden. I remember my maternal grandfather growing them in his garden during winters. Two years back my mom grew them in pots and reserved one for me to cook when I visit. The taste was awesome.

This curry with cauliflower and potato is a regular at my home. I do it the typical Bengali way. Here I did not fry the cauliflower florets and the potato pieces which we are supposed to do just to avoid more consumption of oil. Let us do it.

Cauliflower : 1medium
Potato : 1big
Tomato : 1big
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Sugar : 1/2tsp
Cinnamon Powder : A pinch
Green Cardamom Powder : A pinch
Cloves Powder : A pinch
Cumin Seed : A pinch
Bayleaf : 1
Ghee[clarified butter] : 1/2tsp
Oil : 2tbsp

Cut the potatoes into big cubes and the cauliflowers into florets. Wash and rub with half tsp turmeric powder and salt as required.

Boil the cauliflower florets in enough water for 5 minutes. Drain the water. Cut the tomato into pieces, discard the seeds and wash.

Heat oil in a wok. Temper with cumin seeds and bayleaf.

Add the ginger paste and saute for 1-2 minutes. Add the tomato pieces and fry for a minute. As it melts, add the cumin powder, salt, 1/2 tsp turmeric powder and 1 tsp red chilli powder. Fold in well and saute for half a minute.

Add the cauliflower florets and potato pieces, fold in well and stir for a minute. Add 1 cup water. Cover cook for 3-4 minutes at low heat.

Open cover, add sugar, cinnamon powder, green cardamom powder, cloves powder. Fold in well. Add the ghee, stir well. Its done.

Enjoy with steamed rice or chapati.

1 comment :

  1. A typically Bengali recipe with cauliflower and potato, it was a winter treat during our childhood that we had with steamed rice.