How to make fulkopi diye shim beguner tarkari/Mixed veg with cauliflower, broad beans and brinjal
Winter means the varieties of vegetables; this is the time to take plenty of vegetables, minimizing non veg; because you won’t get these varieties of vegetables in other seasons. cauliflower, broad beans and brinjal curry with cumin and ginger is one of my favorite vegetable curries. The cauliflower florets are fried with brinjal and broad beans and then simmered in a thin stew made with ginger and sometimes added with potatoes finished in a warm, spicy, cumin flavored sauce; this is How to make fulkopi diye shim beguner tarkari/Mixed veg with cauliflower, broad beans and brinjal
Author: Abhijit Mukhopadhyay
Course: Side dish
Cuisine: Bengali
Level of cooking: easy
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 3-4
Ingredients
Cauliflower-1/2 of a medium size flower
Brinjal- 1 big size
Shim/broad beans-8-10 pices
Mustard oil-2 tsp
Ginger paste (fresh)- 1 tsp
Turmeric powder- ½ tsp
Cumin powder-1/2 tsp
Cumin seeds-1/4 tsp
Whole red chilies-02
Salt to taste
Silted green chilies-2
How to make fulkopi diye shim beguner tarkari/Mixed veg with cauliflower, broad beans and brinjal
First wash the vegetables and cut those in a medium cubic shape.
Now take a wok, heat oil. Throw some cumin seeds and red chili for tempering.
As they splutter and sizzle add the veggies and sauté for two minutes.
Add ginger paste and stir it for 2 minutes.
Then add turmeric powder, cumin powder and salt; stir it for 2-3 minutes.
Now pour 2 cups of water and cover the lid and allow it to cook for 5-6 minutes in low-medium flame.
Uncover the lid and check the consistency of the curry, it should be semi liquid.
Then turn off the flame and take it out from the oven.
Transfer it to serving plate and serve hot with rice and karela bhaja.