‘Kolkata’ Cauliflower Dry-Fry (Phulkopi Bhaja)
Adapted from Kolkata: Recipes from the Heart of Bengal by Rinku Dutt. Dutt describes this vegan dry-fry as a childhood favorite; her mother would serve it on weekends with yogurt and puffed luchi (a fried bread). She suggests serving it with hot rooti or luchi and eggplant pickle (begun achar) as a light lunch.
Note: We have doubled Dutt’s original recipe.
Serves 4 to 6.
Ingredients
2 tablespoons mustard oil or canola oil
2 teaspoons nigella seeds
2 whole dried red chiles
500 g (18 ounces) cauliflower (about 1 medium cauliflower), washed and broken into small (1/2-inch to 1-inch) florets
1 teaspoon ground turmeric
3/4 teaspoon salt
1/2 cup finely chopped cilantro leaves
Instructions
1. Place a small skillet or sauté pan over medium heat, add the oil and heat for 1 minute. Add the nigella seeds and dried chile and cook, stirring, for 1 minute, taking care not to burn the spices. Add the cauliflower, mix well and cook for 3 to 4 minutes, stirring frequently, then stir in the turmeric and salt. Cook another 3 minutes.
2. Reduce the heat to medium-low, cover the pan and cook 5 more minutes, until the cauliflower is soft and cooked through, and any water it has released has evaporated. If there’s still liquid remaining, remove the cover and raise the heat to medium and cook a few more minutes until the liquid has bubbled away.
3. Remove from heat, sprinkle with chopped cilantro and cover until ready to serve.
‘Kolkata’ Cauliflower Dry-Fry (Phulkopi Bhaja)
Ingredients
- 2 tablespoons mustard oil or canola oil
- 2 teaspoons nigella seeds
- 2 whole dried red chiles
- 500 g (18 ounces) cauliflower (about 1 medium cauliflower), washed and broken into small (1/2-inch to 1-inch) florets
- 1 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1/2 cup finely chopped cilantro leaves
Instructions
- Place a small skillet or sauté pan over medium heat, add the oil and heat for 1 minute. Add the nigella seeds and dried chile and cook, stirring, for 1 minute, taking care not to burn the spices. Add the cauliflower, mix well and cook for 3 to 4 minutes, stirring frequently, then stir in the turmeric and salt. Cook another 3 minutes.
- Reduce the heat to medium-low, cover the pan and cook 5 more minutes, until the cauliflower is soft and cooked through, and any water it has released has evaporated. If there’s still liquid remaining, remove the cover and raise the heat to medium and cook a few more minutes until the liquid has bubbled away.
- Remove from heat, sprinkle with chopped cilantro and cover until ready to serve.
