Fulkopir paturi or cauliflower with poppy seeds and mustard.
If you want quick easy and fingerlicking taste of cauliflower then its perfect for you.
This dry curry goes well with steamed rice.
Sending this post to 193 #Foodiemonday bloghop Bengali food fest theme. This week I have suggested the theme. I would love to see what my blogger friends cook and share from Bengali cuisine.
In my knowledge paturi refers to the method of cooking fish and veggies by marinating with mustard and wrapped up in a banana leaf and steamed or sometimes fried. Pata is Bengali word for leaf. Hence the name paturi.
But in a food group when Mili Roy shared the recipe of Adhora Madhuri, its a completely new dish for me. Quite easy recipe because we don’t need banana leaf to make this paturi. I asked Adhora then how it named paturi? She said that, we also call it paturi. So here is a delicious fulkopir paturi without using any leaf.
Cauliflower – 1 medium
Mustard powder – 1 tablespoon
Poppy seeds or khas khas – 2 tablespoon
Green chilli – 3-4 or to taste
Salt to taste
Sugar to taste
Turmeric powder – 1/2 teaspoon +1/4 teaspoon
Mustard oil – 3 – 4 tablespoon
Slit green chilli – 2 – 3
Dry red chilli – 1, optional
Nigella seeds or kalonji – 1/2 teaspoon
1. Soak the poppy seeds or khas khas in 4 tablespoon hot water for 30 minutes. Grind with green chilli. Make a smooth paste.
2. Mix mustard powder with 3 tablespoon water and keep aside.
3. Rinse and cut the cauliflower in small florets.
4. Heat oil in a pan or wok. Fry cauliflower florets with little salt and 1/4 teaspoon turmeric powder. Fry till the cauliflower becomes light brown. Remove from oil.
5. In the same oil add Nigella seeds or kalaunji and dry red chilli if using. You can add little more oil if require.
6. Let the seeds splutter. Now add fried cauliflower, poppy seeds green chilli paste, soaked mustard powder, salt, sugar and turmeric powder. Mix well.
7. Reduce the heat. Cover and cook on simmer till cauliflower becomes soft and dried up.
8. Your fulkopir paturi or cauliflower with poppy seeds and mustard is ready. Garnish with chopped coriander leaves if you like.
Serve hot with steamed rice.
1. You can add 1 teaspoon mustard oil at the end for extra zing if you like.
2. Use green chilli according to your taste. You can also use red chilli powder if you want but green chilli tastes better.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.