BM# 63: Journey through the Cuisines
Week 1: Bengali Cuisine
Day 6: F for Fulkopi Posto (Bengali Cauliflower curry with poppy seeds)
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:
- 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
- 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.