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    Home » Blogging Marathon » Fulkopi Posto (Bengali Cauliflower curry with poppy seeds)

    Fulkopi Posto (Bengali Cauliflower curry with poppy seeds)

    Published: Apr 7, 2016 · Modified: Dec 12, 2019 by Pavani · Leave a Comment

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    BM# 63: Journey through the Cuisines 

    Week 1: Bengali Cuisine

    Day 6: F for Fulkopi Posto (Bengali Cauliflower curry with poppy seeds)

    Here's another different way of cooking with veggies, the Bengali way. First up was a simple mixed vegetables flavored with just panch phoron, then it was okra in a spicy yogurt sauce and today it is cauliflower cooked in creamy poppy seed gravy.

    Letter F was one of the tough letters to find a dish. Initially I wanted to make 'Fuchka', a Bengali variation of our beloved pani puri. But then after looking at couple of recipes, I wasn't sure if it was puchka, phuchka or fuchka. With so much ambiguity, I left it at that (but I still have a pack of store-bought puris waiting to be used). Then I thought of making Fuluri, a lentil based bajji but I wasn't in a mood to deep fry, so finally chose a simpler and easier to make dish.

    F for Fulkopi or cauliflower in Bengali. Posto or poppy seeds is a popular ingredient in Bengali cooking. I have already tried bittergourd posto and potato-eggplant posto. This cauliflower posto is very easy to make, cook cauliflower with ground spiced poppy seed sauce. It tastes great with rice or roti. Most of the recipes I saw online also had potato in them, but I skipped it and made the curry with only cauliflower. So add potato if you want to.

    Recipe from Aparna's Akcookbook:

    Fulkopi Posto

    Recipe to make Bengali Cauliflower posto. Cauliflower simmered in spicy poppy seed gravy. Serve with rice or roti as side dish.
    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Course: Side Dish
    Cuisine: bengali
    Servings: 4 serving

    Ingredients

    • 1 head Cauliflower Medium of , cut into florets
    • ½ cup Green Peas
    • 2 tsps Mustard Oil
    • 1 Bay leaf
    • ½ tsp Seeds Nigella
    • 2 ~ 3 Chilies Green , slit
    • 10 tbsps Cashews water , soaked in warm for minutes
    • 1 tsp Peppercorns
    • 10 tbsps Poppy Seeds water , soaked in warm for minutes
    • ½ Cinnamon " stick
    • 2 tbsps Yogurt , whisked well
    • To taste Salt

    Instructions

    • Steam or microwave cauliflower until fork tender.
    • Drain the cashews, poppy seeds and grind them to a smooth paste along with the peppercorns and cinnamon stick.Set aside.
    • Heat oil in a pan; add the bay leaf, nigella seeds and green chilies. Saute for 1 minute. Next add the steamed cauliflower and cook for 3~4 minutes.
    • Add the ground paste, green peas and cook until the flavors get a chance to mingle, about 4~5 minutes.
    • Stir in the yogurt and season with salt. Sprinkle some water if the dish looks too dry. Cook covered for another 5 minutes. Serve with rice or roti.

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Priya Srinivasan

      April 17, 2016 at 8:08 pm

      Lovely flavors pavani. Love how amazingly u have captured the pale colored cauliflower so amazingly. That wooden spoon looks very pretty!!

      Reply
    2. Ruchi Indu

      April 21, 2016 at 9:30 am

      Nice fulkopi curry. loved the combination with peas... And nice wooden spoon in those pics...

      Reply
    3. veena krishnakumar

      May 06, 2016 at 12:35 pm

      All the varities of cauliflower posto looks tempting. Awesome clicks Pavani

      Reply
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