Fresh cauliflower is already in the markets. In the style of the Tagore family's kitchen, it can be cooked in orange juice for a vegetarian dish with a sweet-sour taste and the aroma of spices.
Wash the cauliflower and cut it into medium pieces. Parboil in water with a little salt and turmeric, then drain; you can also fry it directly in oil. Squeeze two oranges and strain the juice so that no seeds or excess pulp remain.
Heat mustard oil in a pan and fry the cauliflower until lightly golden, then set it aside. In the same oil, temper whole cumin and a bay leaf, add ginger paste, cumin paste, coriander powder, turmeric and chilli powder, sprinkle in a little water and cook down. When the oil separates from the spices, mix in the fried cauliflower.
Add salt, sugar and green chillies to taste with a little water, cover and cook over a medium flame until tender. When the cauliflower is fully cooked, pour in the orange juice. Keep the flame low, or the juice may turn bitter.
Finish with a spoonful of ghee and take it off the heat. Serve with hot rice, luchi or paratha.
Source: Ei Samay
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