Vegetable vendors are selling 3 pieces of medium size cauliflower for only Rs 10, that too at our doorstep. Yes, it is true and it happens every year. Year after year. Then what will people eat during this season? I think nowadays cauliflower-based dishes are common in every household. This will continue till next 3-4 weeks. So during this season, without cauliflower-based dishes, there is no perfect meal. So here is the perfect dinner with aloo fulkopi kosha (dry cauliflower curry) & plain paratha. This dinner is simply unbeatable & incomparable.
Bengali style kosha mangso is also a popular dish. The term kosha means a dish which is prepared slowly over the low to medium flame. That is why, it needs time to cook. Every Bengali knows about such dishes. The gravy would be thick to dry. So whenever I heard about kosha mangso or kosha fulkopi then like anybody else I expect luchi/poori or paratha or naan along with such dish.
Kosha mangso & plain rice are also favorite meal to many Bengali people during weekends.
But fulkopi kosha is not so common one as compared to kosha mangso. But it is a wonderful option in vegetarian dishes. Cauliflower lovers or vegetarians can enjoy this over kosha mangso too. Whenever Bengali people heard about any kosha preparation then a similar picture of food would be imagined. The mouth would be filled with water and tummy would be ready to embrace the food.
So as it is winter then why not fulkopi kosha in dinner. It is also super delicious and easy to make at home. Only one dish is enough to enjoy the whole meal, nothing else is required.
That is why last weekend, I prepared this awesome cauliflower curry (dry) at home.
Fulkopi kosha recipe
- 1 medium size cauliflower head, fulkopi, cut into small pieces
- 200 gm potato, cut into pieces
- ⅓ cup green peas (matar suti/ karai suti)
- 2 large size onion
- 2 large size tomato
- 1 inch ginger
- 1.5 teaspoons cumin, whole
- 2.5 teaspoons red chilli powder
- 2.5 teaspoons turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoons cumin powder
- 1.5 teaspoons garam masala
- Salt to taste
- 2 tablespoons mustard oil
- 1 cup water
- Handful fresh coriander leaves, for garnishing, optional
- Cut onion, ginger & tomato into small pieces (you can make paste separately)
- Heat mustard oil in a cooking pot and add whole cumin seeds
- add ginger, onion & tomato pieces and sprinkle salt to taste
- Stir and cook till the mixture releases oil and color turns into dark red
- Now add all spices (red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala) mix with all spices, stir properly
- Then add potatoes and cook over low flame for 5 minutes
- Now add cauliflower pieces and green peas and mix all
- Cook over medium flame for another 5 minutes
- Then pour water and stir gravy properly and boil for next 5 minutes over medium flame
- Cook till gravy almost dried up, then add fresh coriander leaves (optional) switch off the flame
- Serve hot with paratha/poori/roti/naan