When it’s winter, cauliflower cannot be far behind. When we started the blog, we had made Hara Bhara Gobi . A blog post is written with emotion and images which we were proud of then. Now, we can’t really share it until we make corrections. Then we made Phulkopir roast, for a long time this was one of the most searched recipes in the blog. In biyer bari or Bengali marriage ceremonies, there was a creamy white Cauliflower torkari called shada fulkopir torkari – we made that too. Winter is known for its vegetables and there are many which springs up on the dinner plate like broad beans, red carrots, beans, sweet potatoes but if there is one, which makes you feel winter is here, it is – Cauliflower. So fulkopi diye dimer jhol it is for this blog post.
The surprise of fulkopi diye dimer jhol
Aloo and fulkopi in winter become very common in machher jhol and add some coriander leaves from the top and it’s sorted. The trick lies in not over boiling the cauliflower so that they get soft but to leave some crunchiness in them. It took a lot of time to get the omeletter jhol done by Madhushree, though it has been a personal favourite. It was no sooner than the video was released for omeletter jhol, Ashok, our Man Friday came up with this. We had a long shoot for Pikturenama Studios for one of our clients and lunch was the last priority. During the brief lunch, Ashok offered the aloo fulkopi diye dimer jhol with gorom bhat…… Have you checked out our site for professional food photography ?
Since you are reading this with so much enthusiasm – you must check out our 10 best egg recipes
Fulkopi diye dimer jhol – the special one
Normally dimer jhol will mean dimer dalna or dim kosha from Ashok. If Madhushree makes, it will be elevated to achari anda or a mutta roast. Ashok got experimental and clubbed both. Definitely, all these egg dishes can never be imagined with alu and fulkopi. There is no hard rule though.
It’s not that it cant be done. The aloo fulkopi diye dimer jhol was the infusion of fulkopi or cauliflower in the traditional omeletter jhol. This was a first for me. Since we have preconceived notion for many dishes, the first look surprised me. I may call it traditional, but I believe, the tempering of spices is different and there aren’t any onions in the jhol.
Once I tasted aloo fulkopi diye dimer jhol, I immediately placed that to my comfort food box. It was a feeling of the best dish getting a perfect winter pairing. It’s like a classic Jagjit Singh Ghazal, where you wish Ustad Zakir Khan had played the tabla. Omeletter jhol was first and now this one. A perfect recipe for lazy winter days, when you don’t want to cook that much yet want to have the best pairing with Gorom Bhaat.
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Aloo Fulkopi Diye Dimer Jhol
For making the omelette
- 2 nos eggs you can use more eggs if you wish to.
- 1 no medium sized onion
- 1 no green chilli
- 1 tsp vegetable oil
- salt and pepper
For making the egg curry
- 2 no medium sized potatoes
- 1 no cauliflower not a very large one, one with 8 to 10 florets
- 1 no large tomato
- 1/2 tsp cumin seeds
- 2 nos dried red chillies
- 2 nos dried bayleaf
- 1 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/4 tsp Bengali garam masala you can find the recipe on our youtube channel
- 2-3 nos green chillies
- 1 heaped tsp freshly grated ginger
- 1.5 tbsp mustard oil
- 1/2 tsp sugar
- salt to taste
- coriander leaves for garnish
Making the omelette
- Take a mixing bowl and crack the eggs in it. Add finely chopped onion and green chili. Add salt and pepper and whisk it.
- Take a frying pan and heat vegetable oil. Pour in the egg and swirl to spread. Keep the heat medium to low and once the egg has set, roll the omelette from one end. Take it out of the pan and lay it on a chopping board.
- Cut the omelette into rectangular shapes of half-inch width and keep aside.
Making the curry
- Peel the potatoes and cut them into half. Then each half, slice into 2 to 3 mm size. It becomes half-moon shaped. Keep the potatoes submerged in water till you start cooking.
- Chop the tomato finely. Cut the cauliflower into medium-sized florets and wash them and keep them aside.
- In a kadai, heat mustard oil. Add dried bay leaf, dried red chilies and cumin seeds.
- When they start spluttering and releasing aroma, drain the water from the potatoes and add them. Add the cauliflower florets and stir fry on high heat.
- Sprinkle salt and turmeric powder and keep stirring for a couple of minutes.
- Then add the chopped tomatoes. Stir fry on high heat for half a minute and then lower the heat and keep stirring for another minute.
- Add the cumin powder, coriander powder, red chilli powder and coat the potatoes and cauliflower with the spices.
- Sprinkle some warm water and stir. Lower the heat and cover and let the vegetables cook in the steam.
- Every five to ten minutes, stir so that the spices don't stick to the bottom of the pan.
- Once the vegetables have almost softened, add warm water for the gravy and as per your desired consistency.
- Then add sugar, freshly grated ginger and adjust seasoning. Increase the heat to maximum and let it come to a boil.
- Add the omelette pieces in this gravy and cover and let it simmer for 10 minutes or until everything has cooked properly.
- Add split green chillies, garam masala and chopped coriander leaves. Give it one boil and turn off the heat.
- Serve it hot immediately with steamed rice.