I love street food and among many other dishes that the road side vendors serve, chicken noodles has always been my most favourite. I never say no to noodles, specially when it is with chicken. This always makes a great dinner option in my house […]
I hardly use butter for cooking, but, this dish is different. When it comes to Indian Dhabas (road side food joints), we eat the food makkhan mar ke (with a dash of butter). This is totally different from the usual Bengali food that I cook […]
Dalna or gravy curry is very famous among Bengalis and there are various types of dalna that we, the Bengalis, prepare. Dalna is a star of Bengali vegetarian kitchen and typically prepared without onion and garlic. Among all the other forms of dalna, Aloo Phulkopir Dalna is probably the most easy one and yet, it is utterly delicious and rich in taste.
I didn’t had the luck to spend much time with Dida (maternal granny). But, the little I remember about her, is her small and cozy kitchen that always used to smell heavenly. She was a Brahmin widow and so her kitchen happened to be a pure vegetarian one. Few of the dishes, I still remember, were her signature and Aloo Phulkopir Dalna was one of them. Cooked and served on stone cookware, steamed rice slowly mingling with the dalna with a sprinkle of gondhoraj lebu (lemon) juice – Oh, I can still feel the taste in my mouth.
Cooked with cauliflower and potato in a spicy gravy, Aloo Phulkopi Dalna is not to be confused with Alu Gobi. While Aloo Gobi usually is a stir fry contains onion and garlic, in Aloo Phulkopir Dalna has a spicy-tangy gravy and it is a completely no-onion no-garlic recipe and thus, it is considered as a satvik aahar. Here’s the recipe.
- 1 cauliflower (cut into medium sized florets)
- 2 medium sized potatoes, diced (medium sized)
- 1 tomato, chopped
- 5 green chillies, slitted from middle
- 1 table-spoon grated ginger
- 1/2 table-spoon cumin seeds
- 1 cinnamon stick (1 inch approx)
- 4 cardamom, crushed
- 4 cloves
- 2 bay leaves
- 1.5 tea-spoon turmeric powder
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon garam masala powder
- 4 table-spoon mustard oil
- 2 table-spoon ghee
- 1.5 tea-spoon sugar
- salt, according to taste
- 2 cups of warm water
- Heat 2 table-spoon mustard oil and shallow fry the cauliflower adding little salt and 1/2 tea-spoon turmeric powder until it changes colour and becomes little soft. Remove and keep aside.
- In the same pan, heat the remaining oil and shallow fry the potato pieces adding salt and 1/2 tea-spoon turmeric powder until they turn golden. Remove and keep aside.
- Now, heat ghee and temper with cumin seeds, cinnamon stick, cardamom, cloves and bay leaves. Allow them to splutter.
- Add grated ginger, chopped tomato, green chillies, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Lower the flame and sprinkle little water. Saute till the tomato turns mushy.
- Now, add potato and 1 cup warm water. Cover the lid and cook for 5 minutes in lower flame.
- Add cauliflower and remaining water and cover the lid.
- On a low to medium flame, cook for 10 minutes or until the vegetables are properly cooked.
- Check the consistency of the gravy, it should be rich in colour and runny.
- Sprinkle sugar and garam masala power and mix well. Turn off the flame.
- Your Aloo Phulkopir Dalna is ready to be served now.
This is a traditional Bengali vegetarian dish and is best served with Luchi (deep fried puffy bread) or Gorom Bhat (steamed rice). To double the taste, don’t forget to squeeze a quarter piece of Gondhoraj lebu (lemon) while eating.
Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!
“Bajare kochi patha pawai jay na ajkal” (it’s hard to get tender mutton in the market now-a-days) says Baba. Instantly Maa replies “eto deri kore bajare gele ki kochi patha boshe thakbe tomar jonne” (you will not get tender mutton if you go so late […]
This dish has a special place in the list of Bengalis’ hot favourite winter delicacy. Back home, Posto (poppy seeds) and Shorshe (mustard seeds) were always hit, and they still are. Maa used to cook Sheem Posto and Jhinge Posto specially during winter, while Alu Posto was an all season hit. I used to observe the entire procedure very minutely and once I asked Maa “Dish er naam Sheem Posto, kintu tumi shorshe keno meshao?” (the dish is called “Flat Beans in Poppy Paste”, then why are you adding mustard seed paste?), Maa replied “Jekono postor dish e ektu shorshe bata ar shorshe dish e ektu posrto bata debe, tate shaad aro bere jay” (Always add a little bit of mustard paste in every poppy paste based dish and visa-versa, this will enhance the taste). From the day I started cooking till date I have been following this instruction – be it veg or non-veg, I follow this religiously.
Sheem or Flat Bean is one of my favourite winter vegetables. I like almost all preparation of sheem, and when I don’t have enough time, I just stir-fry it and eat – I even like that so much. Today I bought fresh flat beans that were literally tempting me – first I thought of cooking them with fish, but all of a sudden changed my mind. I realized that it’s not the flat beans, but the taste of Maa’r haather posto diye sheem that is making me tempted. So, wasting no more time I started my preparation and by lunch time my sizzling hot Sheem Posto was ready 🙂 Here’s the recipe:
- 40 flat beans (approx 500 gms)
- 1 tomato, chopped
- 4 table-spoon poppy seeds
- 2 table-spoon mustard seeds
- 6 green chillies (3 roughly cut and 3 slitted from middle)
- 1/2 tea-spoon fenugreek seeds
- 2 dried red chilles
- 1 and 1/2 tea-spoon turmeric powder (1 + 1/2)
- salt (according to taste)
- 1 cup warm water
- 4 table-spoon mustard oil
- Mix poppy seeds, mustard seeds and roughly cut green chillies together and make a fine paste. Keep aside.
- Cut both the heads of flat beans and remove the threads. Rub them with 1 tea-spoon turmeric powder and salt.
- Heat 1 table-spoon oil in a pan and add the flat beans. Mix well, lower the flame, cover the lid and cook until the flat beans become soft. Remove from the pan and keep aside.
- Heat the remaining oil and add fenugreek seeds and dried red chilles. Stir and allow them to splutter.
- Now, add slitted green chillies, tomato, 1/2 tea-spoon turmeric powder and salt. Stir until the tomato gets mushy.
- Add the poppy-mustard paste and warm water. Mix well and cover the lid. Lower the flame and cook until the oil starts separating the mixture.
- Now, add the flat beans and mix well. Cover the lid and cook for 7-10 minutes on medium to low flame or until the beans are well cooked.
- The gravy should be completely thick, so, if there remains, open the lid and cook by stirring frequently until the water gets evaporated. Be careful, the gravy should not get burned.
- Once you have the desired consistency, your Sheem Posto is ready to be served.
Serve this dish with hot steamed rice. If you wish you can add a raw green chilli while eating, it will will an extra kick to the dish.
Do try this mouth-watering Bengali vegetarian dish and drop me a comment telling how you like it. Happy eating!
Winter is the time when you can see real beauties in the market – fresh green and colourful veggies makes the sight real beautiful. Winter veggies have their own charm and taste. As a kid, I used to accompany Baba to the market every Sunday […]
Back from a long vacation and my mach pagla Bangali mon (fish loving Bengali mind) started craving for some fish, some rice and some spices. As I can’t think of staying away from my kitchen and from fish for so long, a 10 days long […]
This is a bit experimental dish that I tried out today. Though, Macher Tok is nothing new for Bengalis, infact, it’s a very famous Bengali style fish curry. While making macher tok, what is mostly used is amchur and the preparation is usually without vegetables. My Mom makes awesome macher tok and yes, she does it without using any vegetable. But, what I did today is quite interesting and random – and the end result is amazing! I picked whatever available in the fridge, only the fish is freshly bought from local store. Also, while making, I was not sure if this can make a place on my blog, but seeing the outcome I decided that it has to be here. I believe, cooking should be flexible – there should be no hard and fast rule in cooking. Your experiments make you a cook and not just going by the recipe rule books.
With that said, here I present my Sobji diye Macher Tok that I prepared today and would love to see all of you trying the same at your kitchen. This is a super easy and super tasty preparation.
- 6 large pieces of fish including the head (I used Rohu fish)
- 1 large potato, vertically sliced
- 12-15 flat beans, chopped
- 1 tomato, chopped
- 5 green chillies, slitted
- 2 dried red chillies
- 3/4 tea-spoon whole spice blend (panch phoron)
- 1 and 1/2 tea-spoon turmeric powder (haldi)
- 1 tea-spoon cumin powder (jeera)
- 1 tea-spoon coriander powder (dhaniya)
- a small pinch of hing
- 3/4 cup tamarind puree (imli/tetul)
- 3-4 table-spoon mustard oil
- salt (according to taste)
- Rub the fish pieces including the head with turmeric powder and salt.
- Heat oil in a pan and fry them till they turn golden yellow. Remove from the oil and keep aside.
- Heat oil again and shallow fry the potato and flat beans together adding little turmeric powder and salt. Once the vegetable are little soft, remove from the pan and keep aside.
- In the same pan heat oil again and add panch phoron, dried red chillies and green chillies and allow then to splutter.
- Now, add tomato, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, hing and salt and stir until the tomato becomes mushy.
- Add 3 cups of warm water and bring it to boil.
- Now, add the vegetable and cover the lid. Lower the flame and cook for 5-7 minutes.
- Open the lid and add the fish. Give it a quick mix and cover the lid again. Lower the flame and cook for 10 minutes or until the fish gets well cooked.
- Check the consistency of the gravy. It should be a runny gravy. If you find that you gravy has thickened, add some warm water and cook for another 5-7 minutes.
- Turn off the flame and your Sobji diye Macher Tok is ready to be served now.
Serve it with hot steamed rice and do let me know how you like it by dropping a comment here.
Happy eating guys!
Back home, Mom used to cook Murgir Jhol every Sunday. This was kind of customary to mark the weekend. I remember, we used to keep waiting for Sundays only to have Murgir Jhol. Sunday mornings used to start with watching Rangoli. Back then, Doordarshan really […]