Kamala Phulkopi Recipe
Ingredients
| Cauliflower | 1 Kilogram, cut into florets | |
| Potatoes | 150 Gram, cubed | |
| Turmeric powder | 5 Gram | |
| Bay leaves | 4 | |
| Garam masala | 5 Gram | |
| Ginger | 10 Gram, ground to a paste | |
| Onions | 100 Gram, ground to a paste | |
| Chili powder | 10 Gram | |
| Cumin powder | 10 Gram (Jeera) | |
| Water | 25 Milliliter | |
| Sugar | 5 Gram | |
| Salt | To Taste | |
| Oranges | 3 Medium, peeled and deseeded, with the pith removed, reserving the orange pulp | |
| Green chilies | 10 Gram |
Nutrition Facts
Serving size: Complete recipe
Calories 800 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 0.93 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 962.6 mg40.1%
Total Carbohydrates 179 g59.5%
Dietary Fiber 49.1 g196.5%
Sugars 86.4 g
Protein 31 g62.2%
Vitamin A 96.1% Vitamin C 1306%
Calcium 68.3% Iron 79%
*Based on a 2000 Calorie diet
Directions
Heat the oil to smoking point in a pan, then reduce heat and add the vegetables.
Saute till they are light brown.
Remove from the pan and keep aside.
In the same oil, fry the bay leaves and garam masala till the spices give off a heavy fragrance.
Add the ground ginger, ground onions and cummin and chilli powders.
Saute until the spices change colour, sprinkling a few drops of water to prevent the spices from burning.
Add the sugar and continue to cook.
Add the vegetables, sprinkle salt to taste and put in the pulp of two oranges, reserving the rest for garnishing.
Mix well; cover and cook over gentle heat, taking care that the vegetables are not too dry.
You could add half a cup of water to the dish while cooking.
Add the chopped green chillies five minutes before you remove the pan from the fire: There should be very little gravy in the pan.
Serve hot, decorated with the remaining orange pulp.
Chef
