Komola Phulkopi (Cauliflower with Oranges)
Cauliflower cooked in orange juice. Orange segments thrown in for a further explosion of citrus. Yet another novel delicacy from the house of the Tagores. A riot on the palate. Enjoy !!!!
Ingredients
- 1 medium sized caulifower cut to medium sized florets
- 1 orange peeled and segments separated
- 1/2 cup orange juice fresh
- 2 onion finely chopped
- 2 tsp ginger freshly grated
- 5-6 green chili slit
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1-2 bay leaves
- 1 one inch cinnamon stick
- 1-2 green cardamom
- 1-2 cloves
- 2 tbsp mustard oil
- salt to taste
Instructions
- Smear the cauliflower florets with a pinch of turmeric and salt.
- Heat 1 tbsp oil in a kadai and fry the florets till they catch a tinge of light golden brown and have become slightly tender. Drain from oil, keep aside on a kitchen towel to absorb the excess oil.
- Add the remaining oil to the kadai, when smoking hot, add the bay leaves, crushed cardamom, cinnamon and cloves, allow them to splutter.
- When the spices start to release their aroma, throw in the chopped onions, fry till light brown.
- Add the grated ginger, turmeric powder, cumin powder and green chillies, cook for 5 odd minutes till oil starts to release from the masala.
- Add the fried cauliflower florets and a sprinkle of salt, give it a hearty stir, cook for a further 5 minutes.
- Pour in the oranges juice and 1/4 cup of warm water, cover and cook over a medium flame till the cauliflower florets are just cooked, take care that they do not become mushy. Another 5-7 minutes I would reckon.
- Finish with the orange segments, a hearty stir and a final 3-4 odd minutes over a medium flame. Serve hot.