Title: Phulcopir chechki
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      2 tb Vegetable oil
      1 ea Bay leaf
      1 ea Dried red chile
    1/2 ts Five spice powder
      1 c  Onions, finely chopped
    1/2 ts Turmeric
      3 tb Ginger, grated
      1 ts Green chile, seeded & minced
    1/2 c  Water
  1 1/2 ts Black mustard seeds, ground
           -- to a powder, moistened
           -- 1 tb water & allowed to
           -- sit for 30 minutes
      4 c  Cauliflower, cut into floret
           Sesame seeds, toasted
           Cilantro, chopped
 
  Heat oil & fry bay leaf & red chile until the chile darkens. Add five
  spice & fry a few seconds longer. Add the onion & fry for 7 minutes
  until it is richly browned. Stir in the turmeric, ginger, green chile
  & salt. Combine water with mustard paste & stir into the skillet. Add
  cauliflower.
  
  Cover & simmer until the cauliflower is tender but still firm. Stir
  occasionally during cooking & add a small amount of water if needed to
  prevent sticking. Remove from heat & let stand for 15 minutes.
  Sprinkle with sesame seeds & cilantro.  Serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"