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American Bong Cauliflower Dish
A good basic veggie dish from Sandip of Trikone. The only tricky part is getting panchphoron. How Sandip manages it in California I have no idea, but getting readymade panchphoron, the essential Bengali spice mixture, is quite difficult. I am reduced to stealing it from the kitchens of Bengali friends when I visit them.
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If anyone knows any Bengali shops in the city that sell it I'd be obliged. Otherwise one can always make it. Just combine these seeds: jeera (cumin), kalonji (nigella), saunf (uh...I always get confused with saunf, its either fennel or aniseed, I think its fennel), methi (fenugreek) and rai (black mustard). Instead of rai, I think the most authentic recipes in Bengal use radhuni, which I've seen translated as celery seed, but I haven't seen that in most shops in Bombay. Combine in equal quantities and use. --Vikram Sandip's ABCD (American Bong Cauliflower Dish) for Cooks Cauliflower chochchori Sizzle some panchphoron in oil and add cauliflower florets and sliced potatoes. then cover and cook over low heat. Occasionally remove cover and check if its sticking and burning Once its slightly browned add salt, sugar (what would Bong food be without a little), haldi and chili powder. Now stir a bit and add water. When the potatos are soft and water is reduced add green chilis and peas. And add 1/2 tsp mustard paste (the other Bong ingredient) and cover. When gravy is thick add chopped cilantro and serve. Yum --Sandip |