Monday, February 14, 2011

Phulkopir Torkari

This started out as a make-do curry cooked for a quick lunch. After some incessant gorging on yummy Bengali wedding food at Vaswar's marriage, I just wanted some simple home cooked food. I took what ever was there in the fridge and in the spice cupboard and put this together.

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 :)


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3 comments:

  1. anchal10:40 am

    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

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  2. Ignatius Nayan D'Rozario3:22 pm

    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

    ReplyDelete
  3. urvashi6:26 am

    iggi this is so awesome and close to the bihari recipe....can you post ur recipe for the kolkata style egg rolls you made.:)

    ReplyDelete