Doi fulkopi

Bong Mom’s doi fulkopi is cauliflower in yogurt sauce, described through preparations made by the author’s mother and mother-in-law. The selected recipe uses whole spices and a yogurt marinade before the florets are cooked in the pan.

Large cauliflower florets are washed, soaked in warm salted water and removed. Yogurt, ready ginger and garlic pastes, red chilli, the selected garam masala and marinade salt are mixed smooth before coating the same florets.

The source’s white cooking oil is tempered with bay leaves, cinnamon, cardamom and cloves. A separate minced garlic clove and rough-blended red onion follow, with the selected optional sugar, then freshly grated ginger.

Paprika and the separate frying chilli powder are mixed in. The cauliflower is lifted from its marinade and fried with turmeric until golden-yellow with brown tinges, before the same reserved marinade is returned.

Main salt and gravy water are added and the cauliflower cooks until done in a non-flowing gravy. A separate final garam masala sprinkle is mixed through and left to infuse briefly; the source serves it hot with rice or roti, with rice selected here.