By a staff reporter: Cut the cauliflower into even pieces and wash them. Marinate pieces with salt and turmeric powder. Soak poppy seeds and cashew nuts in hot water for half an hour. Then grind with fresh coconut and little water. Add tomato chunks into a jar of a grind. Put a pan and add oil and ghee. Add the marinated cauliflower pieces and fry for around 15 minutes. Add more ghee. Once it is hot, add bay leaf, cloves, cinnamon stick, cardamoms. Add tomato paste and cook in medium to low flame for 3-4 minutes. Put the flame in low and add ginger paste. Cook it in lowest flame for 2-3 minutes. Add salt, turmeric powder, red chilli powder and cook it in low flame. Add whipped yogurt into the pan. Add cumin powder and cook it for couple of minutes. Add the poppy seeds-coconut paste and cook it in medium low flame for 6-7 minutes. Add boiled peas, raisin, green chillies and cook it in low flame for another couple of minutes.Then add water for gravy and stir. Add sugar. Put the flame in high until the gravy starts boiling. Then add the fried cauliflower chunks and ook it for another 10-12 minutes. Add round spice mixture which contains equal portion of cardamom, cinnamon and cloves and ghee one by one. Simmer the gravy for 10-15 more seconds and it is ready.
Phulkopir Rosha and Luchi- best combo for Kalipuja breakfast
A Bengali-style Cauliflower preparation is a home to every Bengali when it comes to holiday and breakfast. So are on puja days too. Check the recipe here.