Fulkopir Dom / Phulkopir Dom

Abidjan is currently kind of under a weird weather scenario. The tropical heat waves refuse to leave and the daily downpour assures us a gloomy suffocating atmosphere almost every evening. After finishing all the work and the household chores the only refreshing moment for me is when I cuddle with my babies and if I am lucky I can easily take a quick nap.

I regularly seep in the idea that I will go out, watch movies and make friends. But instead I just sit in front of my laptop either watching movies or searching recipes or reading books. Even though right now I am so desperate to go for a night out still whenever my husband starts that conversation I prefer to disagree with him and get myself a large scoop of ice cream from the fridge. I feel...I am just that unsocial and I am fine with it.

Blanch the cauliflower florets in boiling water for 3-4 minutes.

Fry those blanched cauliflowers in hot oil until they become lightly golden brown.

Add green cardamoms, cinnamon stick, cloves and bay leaves to the remaining oil and saute for a minute.

Add the chopped tomatoes and cook until the oil separates.

Add the turmeric powder, red chilli powder, cumin powder, coriander powder, ginger and chilli paste and cook for a minute.

Add the whisked yogurt and mix them well.

Add little water and potatoes. Cook until the potatoes are half cooked.

Add the fried cauliflower florets.

Add water if required. 

Add the green peas and cook until the cauliflower and the potatoes are cooked.

Simmer until the curry thickens and add the ghee and the garam masala powder. Switch off the flame.

Last week I found this cauliflower in the supermarket at an affordable price and took it home. It’s funny that the season of cauliflower is here and so is our time to go home. Just the thought of it refreshes my mind.

Fulkopir Dom

Serves 4

Ingredients:

1 large cauliflower – cut into medium florets

1 medium potato – cut into cubes

3 tomatoes – chopped

1 inch ginger – paste

2 green chillies – paste

¼ cup of yogurt – whisked

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

3 green cardamoms

1 large cinnamon stick

3 cloves

2 bay leaves

A handful of green peas

A little fresh coriander leaves – chopped

Salt

1 tsp sugar

1 tbsp ghee

2 tbsp oil

Method:

Blanch the cauliflower florets into hot boiling water for 2-3 minutes.

Drain the water and keep those blanched cauliflower florets aside.

Heat the oil in a pan / kadai and fry the cauliflower florets until they are lightly golden brown. Take them out of the pan / kadai and keep aside.

Add green cardamoms, cinnamon stick, bay leaves and cloves to the remaining oil and sauté for some seconds.

Add the chopped tomatoes and sprinkle some salt.

Stir and cook the tomatoes until they are nicely mushy. When the oil starts to separate from the tomatoes add the ginger and chilli paste to them.

Stir and cook for a minute and then add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Mix all the spices and give them some time to cook and develop their flavour.

Add the whisked yogurt and mix them well.

Simmer until you see the gravy become thick.

Add the potatoes. Add 1 cup of water and give a good stir.

Cover the pan and cook until the potatoes are half cooked.

Add the fried cauliflower, green peas and mix them with the gravy and the potatoes.

If the water has already dried add a little more and cook until the cauliflower florets and the potatoes become soft.

Simmer until the curry becomes thick.

Add the ghee and sprinkle some garam masala powder.

Switch off the flame.

Garnish with coriander leaves and serve hot with some rice / paratha / chapatti / luchi.