Fulkopi Posto

Recipe by Cook's Hideout

Recipe to make Bengali Cauliflower posto. Cauliflower simmered in spicy poppy seed gravy. Serve with rice or roti as side dish.

Ingredients

• 1 head Cauliflower (Medium of , cut into florets)
• ½ cup Green Peas
• 2 tsps Mustard Oil
• 1 bay leaf
• ½ tsp seeds (Nigella)
• 2 ~ 3 Chilies (Green , slit)
• 10 tbsps Cashews water (, soaked in warm for minutes)
• 1 tsp Peppercorns
• 10 tbsps Poppy Seeds water (, soaked in warm for minutes)
• ½ cinnamon (" stick)
• 2 tbsps yogurt (, whisked well)
• to taste Salt

Method

1. Steam or microwave cauliflower until fork tender.
2. Drain the cashews, poppy seeds and grind them to a smooth paste along with the peppercorns and cinnamon stick.Set aside.
3. Heat oil in a pan; add the bay leaf, nigella seeds and green chilies. Saute for 1 minute. Next add the steamed cauliflower and cook for 3~4 minutes.
4. Add the ground paste, green peas and cook until the flavors get a chance to mingle, about 4~5 minutes.
5. Stir in the yogurt and season with salt. Sprinkle some water if the dish looks too dry. Cook covered for another 5 minutes. Serve with rice or roti.

View the recipe instructions at Cook's Hideout