I just posted about making Bengali Triangular Paratha. The most common accompaniment to these parathas were aloo-phulkopir chorcori, especially in the winter when fresh cauliflowers were easily available in the market. Generally a breakfast of paratha’s and chorchori was followed by some nolen gurer sondesh.
This is super simple to make, fresh cauliflowers and green-chilies dominate the flavor. In today’s world it’s hard to fresh cauliflowers (or for that matter anything). We hunt our local farmer’s market to get our share.
- 3 – 4 medium sized potatoes cut into small cubes
- 2 cups small florets of cauliflower
- 3 – 4 green chilies
- 1tsp. nigella seed (Kalonji)
- 1tsp. turmeric powder
- 3 – 4tbsp. mustard oil
- 1tsp. sugar
- Salt to taste
Heat oil in a pan and temper it with green chilies and nigella seeds. Let them sizzle before you add cauliflower florets to it. Sauté for a minute or two till you smell the fragrance of cauliflower. Add potato cubes. Sprinkle salt, sugar and turmeric powder.
Mix everything well and cook on medium heat for 2- 3 minutes. Add half cup water and cook it covered on low heat till the vegetables are done. You may crank up the heat now to dry the excess moisture.
Serve with triangular paratha and nolen gurer sondesh.