Phulcopir chechki

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 each Bay leaf
1 each Dried red chile
½ teaspoon Five spice powder
1 cup Onions, finely chopped
½ teaspoon Turmeric
3 tablespoons Ginger, grated
1 teaspoon Green chile, seeded & minced
½ cup Water
1½ teaspoon Black mustard seeds, ground to a powder, moistened 1 tb water & allowed to sit for 30 minutes
4 cups Cauliflower, cut into floret
Sesame seeds, toasted
Cilantro, chopped

Directions

Heat oil & fry bay leaf & red chile until the chile darkens. Add five spice & fry a few seconds longer. Add the onion & fry for 7 minutes until it is richly browned. Stir in the turmeric, ginger, green chile & salt. Combine water with mustard paste & stir into the skillet. Add cauliflower.

Cover & simmer until the cauliflower is tender but still firm. Stir occasionally during cooking & add a small amount of water if needed to prevent sticking. Remove from heat & let stand for 15 minutes.

Sprinkle with sesame seeds & cilantro. Serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

* CROSSPOSTED Submitted By INTERCOOK On 11-13-95

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