Phulcopir Chechki-India (cauliflour)

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Phulcopir Chechki-India

 

2 tbsps. vegetable oil

1 bay leaf

1 dried red chile

1/2 tsp. five spice powder

1 cup onions, finely chopped

1/2 tsp. turmeric

3 tbsps. ginger, grated

1 tsp. green chile, seeded, minced

1/2 cup water

1 1/2 tsps. black mustard seeds, ground to a powder,

moistened with 1 tbsp. water and allowed to sit for 30

minutes

4 cups cauliflower, cut into floret

sesame seeds, toasted

cilantro, chopped

 

Heat oil and fry bay leaf and red chile until the

chile darkens. Add five

spice, fry a few seconds longer. Add the onion and fry

for 7 minutes

until it is richly browned. Stir in the turmeric,

ginger, green

chile and salt. Combine water with mustard paste and

stir into the

skillet. Add cauliflower.

Cover, simmer until the cauliflower is tender but

still firm. Stir

occasionally during cooking and add a small amount of

water if needed to

prevent sticking. Remove from heat and let stand for

15 minutes.

Sprinkle with sesame seeds and cilantro. Serve.

Serves 4.

 

 

 

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