Phulkopi Bhape

(Baked Cauliflower)
 

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Servings - 4 persons

Ingredients:

Cauliflower - 1 small (about 500 g), cut into medium florets

Green Chillies - 2 whole, slit

Whole Mustard - 3 tbsp

Kalonji - 1/2 tsp

*Coconut - 4 tbsp, grated

Cilantro - 1/4 cup, chopped

Sugar - 1 tsp

Salt - To taste

Mustard Oil - 2 tbsp

White Oil - 5 tbsp

 

* Fresh frozen grated coconut is available in most Indian stores in the US

              

              

 

Preparation:

  1. Grind mustard and coconut together. If in the US, soak mustard for a few hours before grinding.

  2. Add the ground mustard-coconut paste, sugar, salt, and mustard oil to the cauliflower florets. Mix well and keep aside.

 

Cooking procedure:

  1. Heat white oil in kadai.

  2. Add kalonji seeds and let splutter.

  3. Add the marinated cauliflower florets to oil.

  4. Turn heat to low, cover and cook for 15 min until cauliflower florets become soft.

  5. If there is excess gravy after cauliflower is cooked, turn heat to high and dry the gravy.

  6. Garnish with chopped cilantro.

 

Serving Suggestions:

Serve hot with white rice.