Kol Phool Bhaji

1. 1

   Step 1

   • a.Preparation: Wash the cauliflower thoroughly and cut it into small, bite-sized florets. Finely chop the onion and tomato. Slit the green chilies lengthwise. Keep all ingredients ready.
2. 2

   Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat

   • a.Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-40 seconds. Then, add the cumin seeds and hing, and sauté for another 20 seconds until fragrant.
3. 3

   Sauté Aromatics: Add the finely chopped onion and slit green chilies to the pan

   • a.Sauté for 3-4 minutes until the onions turn soft and translucent. Add the chopped tomatoes and cook for another 3-4 minutes, stirring occasionally, until they become soft and mushy.
4. 4

   Step 4

   • a.Add Spices and Cauliflower: Lower the heat and add the turmeric powder, red chili powder, and goda masala. Stir for 30 seconds to cook the spices without burning them. Immediately add the cauliflower florets and salt. Mix everything well to ensure the florets are evenly coated with the spice mixture.
5. 5

   Cook the Bhaji: Sprinkle 3 tablespoons of water over the cauliflower

   • a.Cover the pan with a lid and cook on low to medium-low heat for 10-12 minutes. Stir once or twice in between to prevent sticking. Cook until the cauliflower is tender but still has a slight bite (tender-crisp).
6. 6

   Garnish and Serve: Once the cauliflower is cooked, turn off the heat

   • a.Stir in the grated fresh coconut and chopped coriander leaves. Mix gently to combine. Let it sit covered for a minute for the flavors to meld. Serve the Kol Phool Bhaji hot with chapati, phulka, or as a side dish with dal and rice.

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