This "Kamola Phulkopi (Cauliflower Curry with Mandarin)" is another festive recipe which I tried few days earlier. The summer is slowly approaching in Melbourne. I can surely say that by looking the fruit aisle of the supermarkets. One week earlier also the most of the fruit aisles were filled with various types of mandarin, oranges, now mangoes, peach and nectarines are filling those places. So I decided to try some new dishes with the last harvest of mandarin and oranges from this season. This "Kamola Phulkopi (Cauliflower Curry with Mandarin)” is one of the first recipe which I have tried with mandarin and it came out very nice. The slight tanginess from the mandarin with a sweet aftertaste is co-operated well in the gravy which gives a kick to the tastebuds. It nicely pair well with fancy rice dishes like Fried Rice or Basanti Pulao.
Today I am presenting you "Kamola Phulkopi (Cauliflower Curry with Mandarin)"
Tips:
The gravy of the dish will be in thick sides. Over the time the orange segments will release some juices so it will thin out the gravy a bit. So adjust accordingly.
This dish best served with any flavoured rice like Fried Rice or Pulao.
Kamola Phulkopi (Cauliflower Curry with Mandarin)
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 3
Ingredients:
300 g cauliflower (medium size), cut into medium size florets
65 ml (1/3rd cup) fresh mandarin juice
1/2 tbsp zest of mandarin
1 small sized mandarin peeled and segments separated
100 g (1 medium sized) onion, thinly sliced
1/2 tbsp grated ginger
3-4 green chillies, slitted
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin powder
1-2 bay leaves
1-2 dry red chillies
1 cinnamon stick
1-2 cardamom pods
2 cloves
3 tbsp mustard oil
Salt to taste
Sugar to taste
1/4th cup water for gravy
Recipe:
Wash and pat dry the cauliflower florets. Take the florets in a bowl. Smear a pinch of turmeric and salt to it and give it a rub. Keep aside.
In a small bowl take grated ginger, turmeric powder, cumin powder and red chilli powder along with a little bit of water. Mix well and keep aside the spice mixture.
Take 1 tbsp oil in a deep bottomed pan and heat in medium high heat. When oil starts to smoke, add the cauliflower florets to the oil and fry it for 2-3 minutes until the sides are turned slightly golden and become slightly tender. Drain the cauliflower florets from the oil and keep aside.
Now in the same pan add the remaining oil and heat it in medium high temperature. Add the bay leaves, dry red chillies, cinnamon, cardamom and cloves. Let them splutter.
Next add the sliced onion with a pinch of salt and fry them for 4-5 minutes until light brown and tender.
Now add the spice mixture to the oil and fry it in medium low heat until oil starts to seperate from the spices.
Add the fried cauliflower florets and slitted green chillies. Give it a good mix. Cover the pan and cook it in low heat for about 5-6 minutes until the cauliflower florets became tender and almost cooked. Check in between.
Pour the orange juices along with the water, a pinch of salt and sugar. Cover the pan and cook it in medium high heat for about 5-6 minutes until the gravy become thick and the cauliflower florets are fully cooked but not mushy.
Check for seasoning. Adjust according to your taste.
Now add the orange segments and orange zest. Give it a good mix and cook it for another 2-3 minutes over medium flame, uncovered.
Serve hot with fried rice or Basanti Pulao.
