Week 1: Bengali Cuisine
Day 6: F for Fulkopi Posto (Bengali Cauliflower curry with poppy seeds)
Here's another different way of cooking with veggies, the Bengali way. First up was a simple mixed vegetables flavored with just panch phoron, then it was okra in a spicy yogurt sauce and today it is cauliflower cooked in creamy poppy seed gravy.
Recipe from Aparna's Akcookbook:
Fulkopi Posto Ingredients:
- 1 Medium head of Cauliflower, cut into florets
- 2tsp Mustard Oil
- 1 Bay leaf
- ½tsp Nigella Seeds
- 2~3 Green Chilies, slit
- 1tbsp Cashews, soaked in warm water for 10 minutes
- 1tsp Peppercorns
- 1tbsp Poppy Seeds, soaked in warm water for 10 minutes
- ½" Cinnamon stick
- 2tbsp Yogurt, whisked well
- To taste Salt
- Steam or microwave cauliflower until fork tender.
- Drain the cashews, poppy seeds and grind them to a smooth paste along with the peppercorns and cinnamon stick.Set aside.
- Heat oil in a pan; add the bay leaf, nigella seeds and green chilies. Saute for 1 minute. Next add the steamed cauliflower and cook for 3~4 minutes.
- Add the ground paste and cook until the flavors get a chance to mingle, about 4~5 minutes.
- Stir in the yogurt and season with salt. Sprinkle some water if the dish looks too dry. Cook covered for another 5 minutes. Serve with rice or roti.
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