Tuesday, July 28, 2015

Bengali style Cauliflower Green peas Curry

If not for blogging , neither I would have met so many wonderful friends nor developed my adaptability to different cuisines. While Indian Dosas , Rotis and other curries gain their popularity , across the lengths and breadths of India,  are some of the hidden treasures which stand up to the quote ' Unity in diversity ' with regional spices and other ingredients.



Recently when I shared some sandesh with a friend , I got my box returned with this yummy curry which I've never ever tasted before. There wasn't a hint of onion , ginger , garlic. Also no garam masala . But it tasted real yum that me and my husband ended up fighting for the last bit of curry.



The curry looked a bit mashed kind. Nice bright yellow with green peas showing up here and there was appealing to the eyes. The aroma was something new for me. I couldn't figure out ingredients. All I could think of is the unique taste that really tickled my taste-buds.

The next day I called the friend over phone and requested for the recipe . Luckily  I had cauliflower in my fridge too. Do you think I would wait for anything else ?



This is a recipe from Bengali cuisine. The combination of poppy seeds, besan( chick pea flower) along with ingredients that doesn't over power each other created that magic. Thanks to Piyali for this wonderful recipe.

You can serve this curry along side steaming rice or with some warm rotis or phulkas or with both like how I did .




Ingredients

Cauliflower ............................ 1 big
Turmeric ................................. 1 tbsp
red chili Powder ..................... 1 tbsp
Green Chili ............................. 2 finely chopped, adjust to heat
Poppy seeds .......................... 1 tbsp
Chickpea flour ........................ 2 tbsp
Salt ......................................... to taste
Oil ......................................... 2 tbsp + 1 tsp
green peas ............................. 1/2 cup
Cilantro ............................... few sprigs.

Method


  • Wash and cut the cauliflower into florets.
  • Blanch them quickly with some salt and a pinch of turmeric.
  • Mix all the ingredients together except the tsp of oil.
  • Rest them for 30 minutes.
  • Heat 1 tsp oil in a pan.
  • Add the mixture , cover and cook for 15 minutes in medium or until done.
  • What we are looking at is a slightly mashed consistency.
  • Add in some chopped cilantro .


Serve with warm roti/ Phulka or steaming hot rice.





2 comments:

  1. Love the still life image of the cauliflower, this is such a versatile veggie. I do not add chickpea flour in mine, must try it.

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    Replies
    1. Thank you . This curry was a new experience for me too.

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