LUCHI WITH MOTORSHUTI ALOO PHOOLKOPIR DALNA

(DRY-COOKED BANANA FLOWER IN TULIP SHELL)

No drip, no mess, just the wonderfully familiar taste of peas and cauliflower gravy on the transformed luchi. This is not just a canapé, it is a minor miracle.

Preparation time: 35 minutes

Serves: 8 pieces

1 potato, peeled and cut into small pieces

100 gm cauliflower florets

20 gm green peas

15 gm ghee (clarified butter)

¼ tsp roasted cumin powder

¼ tsp green chilli paste

40 gm dalna gravy

½ tsp turmeric powder

15 ml refined oil

8 pieces of tulip shell

Sugar to taste

Salt to taste

1.	Wash and clean the potatoes.
2.	In 500 ml water, add a bit of salt and turmeric powder; immerse the potatoes and cauliflower for 30 minutes. Drain and remove.
3.	Heat oil in a pan, and lightly fry the potatoes till they turn light brown. Add the florets and sauté.
4.	Add the dalna gravy and 100 ml of water. Bring to a boil after which reduce the flame to a simmer.
5.	Add seasonings and cumin powder, cook till vegetables are done and the gravy reduces to a thick consistency. Finish with ghee.
6.	Arrange in tulip shells, and serve hot.

Gondhoraj Bhetki on Bread (p 50) and Aam Aachar Ilish Wrapped with Kumropata (p 51)