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Tuesday, October 17, 2017

Dim Fulkopi R Rezala

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Few days back I posted the story of our new family tradition of making Prawn-pulao every Mahalaya. Now you cannot really eat pulao by itself, even though mysteriously the pulao kept decreasing as I was busy making it’s accompaniment. While I do plan to summon Mr. Holmes to get to the bottom of this mystery, here goes the recipe of egg-cauliflower rezala that I made to go with the pulao.

This rezala goes really well with the pulao because of it’s mild smooth taste. Since the pulao itself has a very distinct flavor, serving it with anything stronger like mutton doesn’t work that well. We also really enjoyed the left over rezala with some laccha paratha.

Ingredients

  • 4 eggs boiled and de-shelled
  • 2 medium potatoes cut into halves
  • 8 medium sized florets of cauliflower
  • 1 cup sliced onion
  • 2 tbsp. minced ginger
  • 1 tbsp. minced garlic
  • 1/2 cup yogurt
  • 1tbsp. cashew and raisin paste
  • 1/4th cup milk
  • 1 tbsp. ghee
  • 1 tsp. dry spice powder of the following dry roasted spices
    • 1" cinnamon stick
    • 4 green cardamom
    • 5 cloves
    • 1 tsp. caraway seed
    • 1 bay leaf
  • 1 tbsp. sugar
  • Salt to taste

Procedure


Heat oil in a pan and fry onion, ginger, and garlic for about five minutes on low heat.
Remove from heat and let it come down to room temperature. Now make a paste of all these three ingredient with half a cup of yogurt.

Heat oil in a wok and fry cauliflower florets on medium high heat. Ensure the florets don't change their white color. Remove with slotted spoon and reserve. Fry potatoes and eggs in the same way.

Now in the same oil add dry whole red chilies and pepper corn. When they stop sizzling add onion, ginger, garlic paste to it add fried potatoes and sauté till the raw smell subsides.  If required you may add water during the sautéing process.

When the potatoes are three quarter done add cauliflower florets to it. Sprinkle salt and sugar to your taste. Mix well so that every pieces are well coated with spice mixture.

Add half a cup of water and let it simmer on low heat till both the vegetables are tender. Now goes in the fried boiled eggs along with the cashew and raisin paste. Add quarter cup of milk to it. Let it simmer for a while till it takes a thick gravy consistency.

Turn off the heat. Add one tbsp. ghee along with one tsp. of dry roasted spice powder. Mix once and keep it covered till you serve.

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2 comments:

Unknown said...

Can you post turkey recipes or any kind of thanksgiving recipes? Love all ur recipes and we're doing a thanksgiving dinner and want to add ur recipe

Somtapa Brahmachari said...

I will try to make something turkey based before thanksgiving..

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