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    Home » Vegetarian Side Dishes » Phool Gobi Bhurji | Cauliflower Bhurji

    Phool Gobi Bhurji | Cauliflower Bhurji

    Published: Mar 17, 2016 · Modified: Oct 29, 2020 by Srivalli · 8 Comments

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    This is yet another fastest pan to plate dish. We have already made it twice seeing how tasty it was. Amma had made it for dinner and said it was so delicious that I ought to taste it. Since I was making dosa for dinner, I said I will take a rain check. However, requested they to click a picture for me to see how it looks. So the picture is courtesy of my Dad, who clicked it from his iPhone and plating that Amma and Konda did. We made it again for my lunch and I decided this was going to be the next Bhurji dish, even though I had another one already clicked.

    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 sometimes 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 tomato flower. I still feel the tomato flower looks cute from the top.

    So for the second day of BM#62 for Bhurji Recipes, I have this Phool Gobi Bhurji.

    Cauliflower Bhurji

    Ingredients Needed:

    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 parboil 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 it's 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 nonstick 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.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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    Phool Gobi Bhurji | Cauliflower Bhurji

    Course Main Dish - Dry Sautes
    Dish Type Cauliflower Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Saraswathi Tharagaram says

      March 19, 2016 at 5:59 am

      Love this mild version Bhurji. Adding coconut and Chilli paste is totally new to me.. Bookmarked it

      Reply
    2. Pavani N says

      March 19, 2016 at 7:43 pm

      Love this cauliflower bhurji Valli. I'm going to try it soon. And the pic looks amazing -- great job by the family -- you have trained them well 🙂 🙂

      Reply
    3. Sapana Behl says

      March 19, 2016 at 11:35 pm

      Love the color of the bhurji.Looks delicious.

      Reply
    4. Priya Suresh says

      March 20, 2016 at 3:01 pm

      Very delicious cauliflower bhurji, beautiful platter there.

      Reply
    5. Kalyani says

      March 21, 2016 at 9:14 am

      I LOVED the plating ! and so cool to have ur parents involved too :)) I think u shud ask ur dad to take pics regularly from now on :!! Lol !

      And spot on with flavours there. both my kids like cauliflower so am making this soon !

      Reply
    6. Harini-Jaya R says

      March 24, 2016 at 12:44 am

      Very flavorful and interesting burji.

      Reply
    7. Gayathri Kumar says

      March 25, 2016 at 6:27 am

      I am loving all the varieties of burjis in this BM. This cauliflower burji looks so nice and lovely plating too..

      Reply
    8. Chef Mireille says

      March 28, 2016 at 2:58 am

      your dad is a good photographer too cause photos look awesome and must have been delicious

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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