Fulkopir Dalna (Bengali Styled Cauliflower Curry)

Fulkopir Dalna (Bengali Cauliflower Curry)

In January this year, I had to travel one early morning to Birati, a suburb of Calcutta.It was cold(Calcutta near gets chilly) and misty when I was driving through the bazaar area of the locality.I remember a sight,  which refreshes me every time I think about that. Freshest Cauliflowers, with the early morning dew still present on the leaves and an element of soil, being down loaded from the ferrying truck to the shop keepers.And I, not wasting even a moment;stopped the car,got down and bought 5-6 (which I dont remember exactly) of the cauliflowers from the shopkeeper.A couple of them was for for our home and the rest were for relatives.

"Desi" fulkopi which means country side or locally grown, has its own freshness and smell and is quite tender.It is different from the ones which are available all the year round - which is quite hard and smells awful.The desi variety does not "look" beautiful but it tastes better.There are numerous types of cauliflower curries which Bengalis prepare but the "Fulkopir Dalna" and "Fulkopi Diye Katla Mach" are the best known.

The recipe thats mentioned here is the Fulkopir Dalna - which is Cauliflower prepared in the Bengali style.This recipe uses a handsome amount of mustard oil and garam masalas and is outright tasty and is a must savour delight during winters.

Serves: 3-4

Preparation Time: 20 mins
Cooking Time: 30 mins

Ingredients:

• Cauliflower: 1 - weighing around 600-650 gms.Cut into florets.
• Potato: One large(~100 gms).Cut into small cubes
• Tomato: 1 large(~75 gms).Made into a fine paste.
• Slit Green Chillies - 5-6
• Sugar - 1 tsp
• Salt - To taste
• Mustard Oil - 5 tb sp for frying. 2 tb sp for the curry.
• Melted Ghee - 1 tbsp.To be added at the end.

Whole Spices:

• Green Cardamon - 5-6.Crushed
• Cinnamon Stick - One 2 inch piece
• Bay Leaf - 2
• Cumin Seeds - 2 tsp

Powdered Spices:

• Turmeric powder - 
• 2 tsp for coating the cauliflower
• 1 tsp for coating the potato cubes before frying.
• 1tsp for the curry.
• Cumin powder - 2 tsp
• Red Chilli Powder - 1.5 tsp.
• Garam Masala Powder - 1 tsp(to be added only at the end)

Preparation:

• Heat water in a deep pan.
• When the water starts to boil,add the cauliflower florets. 
• Let the florets boil for 35-40 secs.
• Drain the water and spread out the florets in the open for sometime.Wait till the moisture dries up completely.
• Then:
• Coat the cauliflower florets with the turmeric powder.
• Coat the potato cubes with turmeric powder.

Procedure:

• Heat the mustard oil(amount mentioned for frying) in a wok/kadai.
• Under low heat - Fry the cauliflower pieces for 3-4 mins and sprinkle some salt.Once done, keep aside in a tissue paper to soak in the excess oil.
• Again,fry the potato cubes for 2 mins and sprinkle some salt.Once done, keep aside in a tissue paper to soak in the excess oil.
• Then add the mustard oil meant for the curry and wait for the oil to get hot.
• Then add all the whole spices and the slit green chillies together.
• Under the continued low heat, wait for the spices to crackle and for the green chillies to set off a invigorating aroma. This should require 2 mins.
• Then add the sliced tomato.Increase the heat to medium and stir the tomato pieces,occassionally crushing them with a ladle until they have dried off.
• Then add 30 ml of warm water and the powdered spices(excepting the garam masala).Add salt and sugar also.
• Continue stirring till the water has dried up.
• Then add some more water and stir for a minute.The fried cauliflower florets and potatoes will be added now.
• Turn the heat to low and once the curry starts simmering, check the level of salt.Add more if required.
• Cover the wok/kadai with a lid and let it cook for 15 mins. The spices and other ingredients will form a fine, uniform mixture.
• Then sprinkle the garam masala powder and melted ghee. Stir one final time.

Serve with steamed rice.