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Komola Phulkopi

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 !!!!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

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

Method
 

  1. Smear the cauliflower florets with a pinch of turmeric and salt.
  2. 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.
  3. Add the remaining oil to the kadai, when smoking hot, add the bay leaves, crushed cardamom, cinnamon and cloves, allow them to splutter.
  4. When the spices start to release their aroma, throw in the chopped onions, fry till light brown.
  5. Add the grated ginger, turmeric powder, cumin powder and green chillies, cook for 5 odd minutes till oil starts to release from the masala.
  6. Add the fried cauliflower florets and a sprinkle of salt, give it a hearty stir, cook for a further 5 minutes.
  7. 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.
  8. Finish with the orange segments, a hearty stir and a final 3-4 odd minutes over a medium flame. Serve hot.