Phulkopi’r dalna was one of many first ten recipes that we launched Bong Eats with again in 2016. Why a brand new phulkopi’r dalna recipe then? Because it is a particular model of cauliflower dalna that my grandmother used to cook dinner annually on the day of Lokkhi pujo.
Since the climate used to chill down a bit after Durga pujo, it was made with the primary phulkopi of the season. How was it totally different from the common phulkopi’r dalna?
First, it typically included cubes of freshly made chhana, which we beloved. This being Lokkhi pujo—actually the largest pageant of the yr in our East Bengali house—thamma would go all out with the ghee and the oil. She virtually deep-fried the cauliflower, potatoes and the chhana individually earlier than cooking them along with the spices—and ending with plenty of ghee and freshly floor paste of cardamom, cloves and cinnamon.
Thamma’s bhuna khichuri and labra, the recipes of which we’ve got already shared on Bong Eats, used to hog a lot of the limelight, however this phulkopi’r dalna nonetheless managed to make its mark, this being the primary cauliflower after the barrage of varied gourds that we needed to eat all summer season.
With this recipe we’ve got managed to standardise and doc each dish that thamma used to make on the day of Lokkhi pujo. When you cook dinner this recipe consider our grandmothers who carried these recipes with them by many displacements and losses, and who fed us these meals that tie us to the locations they got here from, throughout time and area.
