Seeing how beautiful the picture looks, I didn’t want to click another one today, so sharing it as such here. While I love cauliflower as the Manchurian and many times as part of the kurma, I sometime have aversion to the smell. However in this bhurji style it wasn’t smelling at all. Being such a quick dish to get done, it makes a great dinner dish. Did you notice the tomato being cut in a shape? Well that’s what Amma had done and Konda was saying that the angle should horizontal to showcase the tomota flower. I still feel the tomato flower looks cute from top.
So for the second day of BM#62 for Bhurji Recipes, I have this Phool Gobi Bhurji.
Cauliflower florets – 1 cups
Grated Coconut – 1/2 cup
Green chilies – 3 nos
Ginger – 1″
Cumin powder – 1/2 tsp
Oil – 2 tsp
Salt to taste
Turmeric powder a pinch
Mustard Seeds, Channa Dal, Urad Dal – 1 tsp
Curry leaves handful
How to make the Cauliflower Bhurji
Wash and par boil the cauliflower florets in water for 5 mins. I normally MW the florets in water for 5 mins.
Drain and keep it aside for 10 mins. Once it cools down, grate the cauliflower to fine bits. Since its drained there is no water when grated, else you can squeeze out a bit.
Make a paste of chilies and ginger to a smooth paste.
Heat a non stick pan with oil, add the mustard, urad dal, channa dal, curry leaves, saute well.
Now add the green chili paste and saute well. Next add the grated cauliflower, turmeric and cumin powder, combine everything well.
Add the freshly grated coconut and mix. Simmer for 2 mins and your Bhurji is done.
Serve with rotis.