Doi Sorshe Phulkopi(Cauliflower in yoghurt-mustard gravy)

    In bengali Cuisine, spice plays a big role but we are specially in love with two main spices - Panch phoron(five spice mix) and Mustard. Posto or poppy seed comes in third place. We bengalis cook in mustard oil and mustard seeds are also used in abundance, as mustard seed is considered as"one of the healthiest spice" and mustard oil has the lowest amount of saturated fat(1%) and a good amount of monounsaturated fat-the most desirable fat in our diet(76%). Check out my this post to know more about the health benefits Mustard seed and oil has and also for a similar recipe with brinjal(Doi Sorshe Begun/Brinjal). Almost all the vegetables, fish, egg and even chicken is cooked with mustard seed, check my Recipe Index for more recipes.
   Panch phoron and mustard, do some magic in dishes when combined together. My today's recipe is one such recipe, Cauliflower or Phulkopi(as we call in bengali), cooked in mustard sauce with yoghurt, tempered with panch phoron. It is a very beloved dish, we call it Doi(yoghurt) Sorshe(mustard) Phulkopi(cauliflower).

You Need :

Cauliflower/Phulkopi : 1, big, cut into medium/big size florets
Yoghurt/curd/dahi : 3/4 cup
Ginger : 1/2 " piece
Garlic : 3-4 cloves
Green chilli : 2-3(slit lengthwise)
Yellow Mustard seed : 1 tblsp.
Black Mustard seed : 1 tsp.
Gram Flour/besan : 1 tblsp. 
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp. (as per taste)
Panch Phoron : 1 tsp.(mixture of mustard, fennel, white cumin, black cumin/kalonji and fenugreek/methi seed-mix in equal measure)
Mustard oil : 3-4 tblsp.(prefferably mustard oil, can use any other oil)
Sugar : 2 tsp.

Salt to taste

Fresh coriander leaves for garnishing

How To :

• Preperation : (1) Rub little salt and turmeric powder over the cauliflower florets and keep aside for 1/2 an hour.  (2) Soak both the mustard seeds in 2 tblsp. hot water for 10 minutes, then whiz to a smooth paste, adding a pinch of salt in a blender. Remove and set aside. (3) In a bowl, mix together yoghurt, gram flour, sugar and 1/2 tsp. salt. mix well with a spoon. (4) In another bowl, mix together turmeric, red chilli powder, ginger-garlic paste, add a little water and mix together. Keep aside.
• Cooking : Heat 2 tblsp. oil in a pan, fry the cauliflower pieces in medium-low heat covered with lid until they are brown and almost cooked.
• Heat oil in a pan, add slit green chillies and panch phoron. When spices start to crackle, add ginger-garlic(4th preperation) paste with spices and stir fry for 2 minutes. Reduce the heat to low and add the yoghurt mix(3rd preperation). (because if yoghurt boils, it tends to split)
• Gently mix the spices and cook for 1-2 minutes, check the sugar-salt balance. Then add the mustard paste(2nd preperation), mix thoroughly with yoghurt, cook for 2 minutes. Then carefully place the fried cauliflower florets in the gravy. 
• Add 1/2 cup of warm water, lastly sprinkle chopped coriander leaves over it, cover the pan and simmer for 3-4 minutes. Check the seasoning and when gravy dries up and mustard-yoghurt sauce is nicely coated with cauliflower florets, you are done. 
• Remove from heat and serve hot with rice. 

 

Sending this recipe to my ongoing event, Spotlight : Indian Spice Tray - Panchphoron