Thakurbarir Fulkopir Paturi
#indiankitchen This is a gem from the house of Tagores. Apart from being a writer, Rabindranath Tagore was a foodie too. His love for food resulted in the formation of many innovative recipes in Jorasanko Thakur Bari kitchen. Many Bengali vegetarian and non vegetarian dishes had their inceptions in the Thakur Barir rannaghor (kitchen). Today, I am presenting one such recipe which is simple, yet, delicious and is truly a gem of Tagore’s kitchen. Fulkopir Paturi is nothing but cauliflower cooked in mustard paste. The dish uses dum method of cooking where the cauliflower florets are mixed with mustard paste and slow cooked over a low flame for a long time. The dish is rich and creamy and can act as a side dish as well as a main dish.
Thakurbarir Fulkopir Paturi
#indiankitchen This is a gem from the house of Tagores. Apart from being a writer, Rabindranath Tagore was a foodie too. His love for food resulted in the formation of many innovative recipes in Jorasanko Thakur Bari kitchen. Many Bengali vegetarian and non vegetarian dishes had their inceptions in the Thakur Barir rannaghor (kitchen). Today, I am presenting one such recipe which is simple, yet, delicious and is truly a gem of Tagore’s kitchen. Fulkopir Paturi is nothing but cauliflower cooked in mustard paste. The dish uses dum method of cooking where the cauliflower florets are mixed with mustard paste and slow cooked over a low flame for a long time. The dish is rich and creamy and can act as a side dish as well as a main dish.
Open in Cookpad AppSteps
- 1
Separate the florets from the cauliflower by cutting through the base. Wash properly and rub with 1/2 tsp turmeric powder and little salt. Keep aside.
- 2
Mix mustard seeds and 3 roughly chopped green chillies together and make a fine paste. Keep aside. Please note that the paste should not be thick, rather, should contain some water.
- 3
Heat 3 tbsp oil in a heavy bottom pan and temper with nigella seeds. Allow them to splutter.
- 4
Now, add the cauliflower florets and on medium flame stir until the florets are shallow fried and change colour.
- 5
Add mustard paste, slitted green chillies, 1/2 tsp turmeric powder and salt. Mix well.
- 6
Cover the lid and lower the flame. Cook for 20 minutes or until the cauliflower is cooked and the water dries up.
- 7
The cooking should be of optimum level where the florets should not get overcooked and break into pieces and the mustard paste should not get burned. Try not to use water, but, if your mustard paste is too thick, you can use some water.
- 8
Open the lid and turn off the flame. Add 2 tbsp oil and give a quick mix.
- 9
Your Fulkopir Paturi is ready to be served now.
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