18 February, 2011

Kosha phool kophi ar gajor torkari (Cauliflower & Carrot in well cooked gravy)

Many of my Bong friends will possibly laugh at the English version of the dish name. Kosha is a famous dish in the Bengali vocabulary. During earlier day's the word kosha indicated that the sauce would have cooked for over an hour with the meat in it and therefore result into a succulent and awesome tasting dish in the process! Well, I have improvised and tried it not just by replacing this with vegetables but also by cooking in my pressure cooker which made it into a less than 10 minutes job!!! Here's how I did it...

  • Cauliflower- 15 large florets or 20 medium ones
  • Carrot- 2 large, quartered into 2inch pieces
  • Ginger paste- 1 teaspoon
  • Garlic paste- 1 teaspoon
  • Onion- 1, blended into paste
  • Tomato-1, blended into paste
  • Curd- 1/4th cup, beaten
  • Turmeric- 1/2 teaspoon
  • Oil- 1 1/2 teaspoon
  • Salt- 1 1/2 teaspoon OR as per taste
  • Sangita Khanna's Everyday Curry Powder (A secret ingredient from a blogger friend)- 1 1/2 teaspoon
  • Coriander leaves- 1 tablespoon, finely chopped
  • Water- 1/2 cup

  • Heat 1/2 teaspoon oil in a non stick pan and shallow fry the cauliflower florets. They will get a light red coating. Remove and set aside.
  • Now add the rest of the oil in a pressure cooker. Add the ginger and garlic paste. Saute till this turns near brown. Add the onion paste and on a medium to high flame keep cooking the masala by frequently adding splashes of water so that the masala doesn't burn.
  • Once the onion start looking reddish add the tomatoes. Cook till the oil releases at the edges.
  • Add the turmeric powder, salt and the everyday curry powder. Simmer and cook for a minute.
  • Now add the vegetables and mix in thoroughly.
  • Add the curd once all the masala has blended with the veggies. Mix the curd in so that it coats evenly.
  • Lid the cooker lightly and allow for this to cook for a minute.
  • Remove lid, sprinkle half the coriander leaves and add chillies slit mid way as per your choice. Add about 1/2 cup of water. Check salt and add if required.
  • Secure the cooker lid and cook on medium till a pressure releases. Remove from heat.
  • Sprinkle remaining coriander leaves and serve with hot Roti OR Bajra OR Rice
I recommend this with my Veggie pulao as well as Niramish Dum Aloo. Works very well when you have a vegeterian do at home. You can serve this with raita and a good salad. You can have Gaajar Halwa with vanilla ice cream as a sweet dish.

Happy feasting folks! :)


sangeeta said...

Nice translation of kosha...it is bhuna in hindi and there is no exact word for bhuna in enlish. The closest comes stir fry but this kosha or bhuna is not even stir fry :)

Nice use of the spice powder.

Liked your pulao recipe too .

SuhaelAmrita said...

:) Thanks Sangeeta. As you can see I am thrilled using your masala. Doing a lot of it in my cooking.

Encouraged by your comments. Keeps me wanting to post more!

Glad you liked the pulao too...

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