Phulkopi Paturi
Cauliflower cooked with poppy seed and mustard paste until golden. This dry preparation highlights the versatility of Bengali spice pastes.
Cooking
Boil the cauliflower and the potato pieces till they are soft. Take the cauliflower and the potato pieces, drain the water and put them in a big container.
Add the chopped onions, tomatos, chillies, ground coconut, mustard seed paste, poppy seed paste, garlic paste, turmeric and salt to taste. Mix the above with hand till all the ingredients are mixed evenly.
Heat oil in a pan (preferably one with a cover). Turn the heat to low, add the above mixture to oil and stir for minutes to mix evenly.
Add little water if necessary to prevent sticking. Cover the pan and flip the mix from time to time. Do not stir vigorously but enough to prevent sticking at the bottom.
Cook for 25-30 minutes till it dries completely and the mix starts turning brown.
Serving Suggestions
Serve hot with rice or bread
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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