First I smashed some ginger and tossed it in with paanch phoron (Bengali mix of five whole spices) and two medium sized tomatoes in mustard oil. To this I added a little turmeric and some Kashmiri chilly powder to add some colour.
I then added the chopped cauliflower (phulkopi in Bengali) florets and coated the mixture. Covered the cooking vessel and let it cook a bit.
Once the cauliflower is cooked a little I added some peas (the last few peas from a retreating winter :( ) and then the chopped methi.
Voila! The phulkopir torkari is ready :)
3 comments:
Igni, this looks healthy and easy to make. :) I have a question - What spices does the paanch phoron consist of? Can I get them separately? Do let me know. Thanks! Anchal
Anchal, here's my take on panch phoron. I'm not sure if you 'follow' the blog, so I'm leaving a comment, in case you have a notification set...
Read the post from:
http://eatbhaieat.blogspot.com/2011/02/paanch-phoron.html
iggi this is so awesome and close to the bihari recipe....can you post ur recipe for the kolkata style egg rolls you made.:)
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