This is a gem from the house of Tagores. Apart from being a writer, Rabindranath Tagore was a foodie too. His love for food resulted in the formation of many innovative recipes in Jorasanko Thakur Bari kitchen. Many Bengali vegetarian and non vegetarian dishes had their inceptions in the Thakur Barir rannaghor (kitchen). Togore also used to travel the world and thus had the advantage of tasting world cuisine. He used to come back home every time with a new recipe, the recipe he liked the most.
Apart from trying and twisting the recipes from around the world, Togore’s kitchen had some authentic Bengali recipes which were cooked often with great care. Today, I am presenting one such recipe which is simple, yet, delicious and is truly a gem of Tagore’s kitchen. Fulkopir Paturi is nothing but cauliflower cooked in mustard paste. The dish uses dum method of cooking where the cauliflower florets are mixed with mustard paste and slow cooked over a low flame for a long time. The dish is rich and creamy and can act as a side dish as well as a main dish.
Pishimoni used to have a book named “Thakurbarir Ranna” and she often used to cook some delectable dishes from there. I learned a lot from Pishimoni and few of these dishes were my childhood favourite. Recently, I grabbed a copy of this book from an online store and it’s like a jackpot to me. The book has a huge collection of amazing recipes and I just can’t wait to try them all. The only problem is that the book does not give a clear idea about the measurement of the ingredients. Thus, one needs to have quite a good hand in cooking to execute the recipes.
With that said, here I announce a new series for my Blog which will exclusively be focused on the recipes of Tagore’s kitchen. I will take the reference from the book “Thakurbarir Ranna” by Purnima Tagore and I will elaborate each recipe with ingredient specification. Also, if possible, I will give my own twist to some of recipes and if I do so, I will declare and explain the same on my blog. Today’s recipe is the first in the series and I am confident that you all are going to love it. Though the original recipe doesn’t have poppy seeds in it, but I have added the same.
- 1 medium sized cauliflower
- 4 table-spoon mustard seeds
- 1 table-spoon poppy seeds
- 6 green chillies (3 roughly chopped + 3 slitted from middle)
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1/2 tea-spoon nigella seeds
- 5 table-spoon mustard oil (3 + 2)
- salt, according to taste
- Separate the florets from the cauliflower by cutting through the base. Wash properly and rub with 1/2 tea-spoon turmeric powder and little salt. Keep aside.
- Mix mustard seeds and 3 roughly chopped green chillies together and make a fine paste. Keep aside. Please note that the paste should not be thick, rather, should contain some water.
- Heat 3 table-spoon oil in a heavy bottom pan and temper with nigella seeds. Allow them to splutter.
- Now, add the cauliflower florets and on medium flame stir until the florets are shallow fried and change colour.
- Add mustard paste, slitted green chillies, 1/2 tea-spoon turmeric powder and salt. Mix well.
- Cover the lid and lower the flame. Cook for 20 minutes or until the cauliflower is cooked and the water dries up.
- The cooking should be of optimum level where the florets should not get overcooked and break into pieces and the mustard paste should not get burned. Try not to use water, but, if your mustard paste is too thick, you can use some water.
- Open the lid and turn off the flame. Add 2 table-spoon oil and give a quick mix.
- Your Fulkopir Paturi is ready to be served now.
Serve this with piping hot rice and make your lunch time delightful with the very delicious Thakurbarir recipe.
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!!!