Shorshe Phulkopi, a popular Bengali dish made with cauliflower in a mustard sauce:
- 1 medium-sized cauliflower, cut into florets
- 3 tablespoons mustard oil
- 2 tablespoons mustard seeds
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (optional, for spiciness)
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnishing (optional)
- Heat water in a large pot and bring it to a boil. Add the cauliflower florets and a pinch of salt. Boil the florets for 3-4 minutes until they are slightly tender. Drain and set aside.
- In a blender or grinder, make a fine paste by grinding mustard seeds along with a little water. Set the paste aside.
- Heat mustard oil in a pan or kadai over medium heat.
- Add the slit green chilies and sauté for a minute until they release their aroma.
- Add the cauliflower florets to the pan and sauté for a couple of minutes, ensuring they are well coated with the oil.
- Add turmeric powder and salt. Mix well.
- Reduce the heat to low and add the mustard paste to the pan. Stir everything together, ensuring the cauliflower is coated with the mustard sauce.
- If desired, add red chili powder for extra spiciness. Adjust the quantity according to your taste preferences.
- Add water, about 1/2 cup or as needed, to create a thick sauce consistency. Mix well.
- Cover the pan and let the dish simmer on low heat for about 8-10 minutes, allowing the flavors to blend together and the cauliflower to cook thoroughly.
- Check the cauliflower for tenderness. If needed, cook for a few more minutes until it reaches your desired texture.
- Once the cauliflower is cooked and the sauce has thickened, remove from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve Shorshe Phulkopi hot with steamed rice or roti.
Enjoy the delightful flavors of this tangy and aromatic Bengali cauliflower dish!
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