Phulkopi Bhapa
Cauliflower steamed with mustard paste and coconut - a lighter Bengali preparation. The steaming preserves the delicate flavor of the vegetables.
Preparation
Grind mustard and coconut together.
If in the US, soak mustard for a few hours before grinding.
Add the ground mustard-coconut paste, sugar, salt, and mustard oil to the cauliflower florets. Mix well and keep aside.
Cooking
Heat white oil in kadai.
Add kalonji seeds and let splutter.
Add the marinated cauliflower florets to oil.
Turn heat to low, cover and cook for 15 min until cauliflower florets become soft.
If there is excess gravy after cauliflower is cooked, turn heat to high and dry the gravy.
Garnish with chopped cilantro.
Serving Suggestions
Serve hot with white rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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