Phulkopir dalna is an integral part of bengali cuisine, and any bengali in any part of the world is sure to think of this yummy cauliflower subzi whenever they think of home This semi-dry subzi is made by cooking cauliflower and green peas in a perfectly-spiced tomato gravy. Since kashmiri red chilli powder is used, the dish has a vibrant and attractive red colour with moderate spiciness. Remember to cook the cauliflower on a high flame to make authentic phulkopir dalna you need to get a slightly burnt taste, which you will get only if you cook on a high flame. Serve this delicious subzi hot and fresh with rice or rotis.
