A dish for all seasons

Rasedar is a quintessential bengali dish. Perfect for a dinner with chappatis and quite easy to make.


1. Chopped onions - 2

2. Chopped green chillies - 2

3. Ginger & garlic paste - 1 tablespoon

4. Chopped tomatoes - 1

5. Cumin seeds - 1 teaspoon

6. Fenugreek seeds - 1 teaspoon

7. Turmeric powder - 1 teaspoon

8. Chilli powder - 1/2 teaspoon

9. Vegetable oil - 4 teaspoon

10. Salt - 1 teaspoon (or to taste)

11. Cauliflower cut into florets - 1

12. Chopped coriander


1. Heat the oil in a kadai.

2. Add one of the chopped onions, cumin, fenugreek seeds and green chillies and fry for a few minutes until the onions are golden brown.

3. Add the ginger garlic paste.

4. Grind the remaining onions and tomatoes into a thick paste.

5. Add the cauliflower florets to the kadai and fry them.

6. Add turmeric powder, chilli powder and salt. Continue stirring until the cauliflower is softened.

7. Add the onion and tomato paste to the cauliflower.

8. Add about a cup of water to the dish and simmer for 5-10 minutes or until the cauliflower is cooked completely.

9. Add the chopped coriander in the end.

Tip: Instead of cauliflower, potatoes can be used. If required, add peas too.

Happy cooking and eating.


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