Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 medium-sized cauliflower (500 gm) cut into small florets; 2 tbsp poppy seeds/khus khus/posto soaked in lukewarm water for about 15 minutes; 4 green chilies cut into half each; mustard oil for cooking (preferably).

  • ½ tsp kalonji/kalojeera; 
  • ½ tsp turmeric powder; 
  • Salt to taste;
  • Sugar to taste.

  1. Make a paste of poppy seed/khus khus/posto using either a grinder or mortar and pestle. Keep aside.
  2. Temper the oil in a pan with nigella seeds/kalonji/kalo jeera and two green chilies.
  3. When the aroma comes out, add the cauliflower florets along with ½ tsp salt and ½ tsp turmeric powder. Fry on medium heat until it becomes light golden brown.
  4. Add poppy seed paste and mix well.
  5. Add two green chilies and ½ cup of warm water. Mix well and allow it to cook in low flame for 5 minutes (by this time the cauliflower florets should get cooked) with the lid on.
  6. Open the lid, add sugar and adjust the taste of salt.
  7. Cook it on medium flame without the lid to let the excess water to be dried up completely.
  8. Give it the final stir and turn off the heat.
  9. Serve with plain rice.

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