Cauliflower curry

Cauliflower curry collection from Bengali cuisine

Cauliflower curry used in Bengali cuisine but also used it Indian subcontinent. It also used can be roasted, boiled, fried,steamed, pickled.

Nutritionally a cauliflower contains carbohydrates, protein, vitamin C,vitamin E,vitamin K,calcium, iron, magnesium, potassium, zinc.

Here is some curry recipe from Bengali cuisine.

1.Cauliflower eggs


Ingredients:

4  Eggs (boiled)

1 Cauliflower

Onion chopped   1/2 Cup

Turmeric Powder   1/2 Teaspoons

2 Bay leaves

1 Cardamom, 1 Cinnamon, 1 Cloves

Ghee   1 Tabspoon

Oil  2 tabspoons

Onion paste   1 tabspoon

Ginger paste  1/2 teaspoon

Garlic paste   1/2 teaspoons

Salt to taste

Sugar – little

Method:

First, cut flowers in a small piece of cauliflower.

Heat ghee in a pan and fry the flowers. Also use black cumin.

 Now  take the  cauliflower in a pan with all the ingredients (except the onion chopped and eggs) and fried.

Heat ghee in a pan and fry the onion chopped until brown. Add the boiled eggs and cauliflower. Cook well. Now add the little amount of water. When it blooms then add sugar and after that remove from heat.

Now sprinkle the ghee on top of this.

Serve hot with rice or ruti/ bread.

 

2.Cauliflower Dalna

Ingredients:

1  Cauliflower
Yogurt 1 and 1 /2 cup
Lemon juice from   1/2 of lemon
Lemon peels grated 1/2 of  lemon
Chili powder 2 tabspoon
Cumin powder 1 tabspoon
Curry powder 1 teaspoon
Black pepper powder 1 teaspoon
Garlic paste   1 and 1/2 teaspoon
Oil 1 tabspoon
Salt to  taste

Method:

First boiled the cauliflower.

Freeheat on Oven for 400 degrees. Mix all ingredients except oil and cauliflower in a pan

Marinate the cauliflower  for 1/2 hours.

Now brushing  oil in the pan and take marinated cauliflower. Now bake for 30 minutes.

When it will be brown then take off heat.

Serve with salad and Polao.

 

3. Turnip-Cauliflower curry

Ingredients:

2 Turnip cut into cube

1 Cauliflower (small)

1 Onion chopped

3 Garlic cloves chopped

2 Green chili slice

Coriander leaves chopped

Turmeric powder as needed

Chili ppowder 1/2 teaspoon

Cumin powder

Oil

Salt to taste

Method:

 

Heat the oil in a pan and add onion chopped and fry until it brown.

Now add all ingredients and cook well. If needed then add a little amount of water.

When it will be thcik then add coriander leaves chopped and covered for a few minutes. Then remove from heat.

Serve with rice.

 

Reference: Bengali cuisine

 

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