Friday, December 14, 2012

Phulkopir Chire Ghonto - Cauliflower cooked with rice flakes

Little S hates cauliflower. As a result it is rarely cooked in my kitchen. After a long day at work,  I cannot usually think of cooking multiple courses, so it is usually my favourites which are sacrificed. But not today. S has gone for a Birthday party, and I am assured by the host who is a very dear friend that he will not come back by dinner time. So today I have the liberty of cooking and eating cauliflower to my heart’s content. There is one problem, though. There is no cauliflower in the refrigerator. :( But when there is opportunity, can the mere absence of the wonder flower deter me ? Of course no! What can stop me from going down and getting the coveted vegetable from the sweet Bangladeshi girl sitting with her vegetable-ware spread across the pavement  -  all in just two minutes? When will I take advantage of Mumbai being one big market place?
So today I cooked this wonderful flower. The original recipe is from a cookery book in Bengali written by Shatarupa, but over the years, I have modified it to suit my convenience...and D’s taste.

Cauliflower: 1 medium
Potato: 1(optional)
Whole cumin seeds: a pinch
Flattened rice flakes(chire/poha) : a handful fried/roasted. You can also use 1 tbsp soaked rice if you donot have chire.

Whole garam masala: 1 tsp
Bay leaves: 2
Green chillies: 2
Ginger : 1 inch, grated
Jeera powder: ½ tsp
Salt: to taste
Sugar: ½ tsp
Turmeric pdr: ½ tsp
Raisins: 1 tsp(optional)
Peanuts: 1 tbsp(optional)
Green peas: a handful
Tomato: 1, chopped
Ghee: optional

How to:
1.       Heat 1 tsp mustard oil.  Saute the cauliflower florets and potatoes lightly, with a little salt and turmeric. Remove. You can also boil the potato like I did instead of sauté-ing.
2.       Add a little more oil, and throw in the bay leaves, whole cumin seeds, and whole garam masala and the peanuts. If you are using soaked rice, add it too along. Mix and cover for apprx. 5 mins.
3.       Now, add the green peas , tomatoes, ginger, green chillies, Jeera powder, mix well. If you are adding flattened rice, add it now. Sprinkle a little water if it sticks to the wok. Cover for some more time.
4.       When the tomatoes are nicely cooked, Add sugar, the cauliflowers potatoes and raisins. Mix well and cover. Cook till the cauliflowers and potatoes are completely cooked and mushy.
5.       If you are adding ghee, add it just before turning off the flame.

Enjoy with hot rotis or dal-rice !

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