Details Of Phula Kobi Tarkari Phula Kobi tarkari or Cauliflower cooked with potatoes is curry item which is made popularly in odisha. It is a winter dish as Cauliflower is easily available in the market during winter.It is a simple dish that is ready in literally no time. It can be consumed as a side dish with rice or chapatti. The Phula Kobi tarkari is also good for health as it carries lots of nutritional value Ingredients for Phula Kobi Tarakari Cauliflower(Phula Kobi)-1 kg Potatoes(Aalu)-200 gms Onion(Piaja)-200 gm Ginger(Aada)-1 inch Garlic(Rasuna)-15 cloves Green Pea(Green Matara)-100 gms Tomato(Bilati Baigana)-100 gms Chili Powder(Lanka Gunda)-1 tsp Cumin Powder(Jeera Gunda)-1 tsp Coriander Powder(Dhania Gunda)-1 tsp Turmeric Powder(Haladi Gunda)-1 tsp Coriander Leaves(Dhania Patra)-40 gms Refined Oil(Tela)-75 gms Salt(Luna)-As per Taste How To Make Phula Kobi Tarakari Make a fine paste by grinding onion, garlic and ginger in the grinder The paste should be smooth. Remove the leaves and stem of the cauliflower and cut it into pieces . Peels off the potatoes and cut into pieces. Peel the green peas. Finely chop the tomatoes and coriander leaves. Heat oil (3btps) in a pan, add cauliflower and salt as required and fry till it turns light brown, then take it out of the pan. Again heat oil (1btps) in the pan. Fry the potato till the colour turns golden brown and take it out of the pan. Heat the rest of the oil in the pan and add the prepared paste . Add turmeric powder, chili powder, cumin powder , coriander powder to it. Fry the paste by adding water with frequent stirring over medium flame till it turns light brown. Add the tomatoes and stir well. Add the fried cauliflower, potatoes, green peas and mix them properly. Add 3-4 cups of water , salt as per taste , mix it and cover it with a lid. Boil it on a lower flame, for another 15 minutes till the vegetables are tender and the gravy thickens to the desired consistency. Then remove the curry pan from the flame, garnish with finely chopped coriander leaves and serve hot.
Posted on: Thu, 13 Mar 2014 18:04:58 +0000
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