Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi ~ Bengali Style Curry

Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi was on my mind for the longest time, yet somehow I was not making this dish in my kitchen. However a visit to the Oh! Calcutta Restaurant, set the ball rolling. Savouring through the serpentine row of dishes in their Durga Pujo Buffet, I had the most delicious Cauliflower in Mustard Sauce Curry. It did not only set my taste buds on a journey of nostalgia but had everyone from my family heaping praises on the Shorshe Phulkopi on that day.

After this food escapade, I had to make this dish for sure and that is exactly what I did, walking down memory lane, chatting with Ma, I have recreated this dish, just as my paternal grandmother, the feisty cook with such bold flavours & aroma of Bangladesh, whom I lovingly called Thakun would so adeptly & lovingly make.

This is a very simple dish to make, yet the pungent, sharp, nutty flavour of mustard makes the cauliflower florets dance to a never before tune of flavours & aroma. This Bengali Dish can take you on a never before traversed sensory journey. It can be cooked in no time and can be paired with piping hot rice, coated with a dollop of Ghee/ Clarified Butter for the best sensory experience. So let's get to the making of this decadent dish by having a look at the ingredients right away.

Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi Recip ~

Ingredients ~

1 Large Cauliflower florets

1 Tbsp Black Mustard Seeds / Kala Sarson

1 1/2 Tbsp Yellow Mustard Seeds / Pili Sarson

4 Tbsp Fresh Coconut, grated

1 1/2 Tbsp Poppy Seeds / Khus Khus ( Khus Khus is banned here, so I have used 2 Tbsp Cashewnut pieces)

2~3 Green Chillies

2 Tbsp Mustard Oil / Sarson ka tel

1 Tsp Nigella Seeds / Kala Jeera

1/2 Tsp Turmeric Powder

1 Tsp Red Chilli Powder

1 Tsp Roasted Cumin Seeds / Jeera Powder

1/2 Tsp Sugar

1 Tsp Clarified Butter / Ghee

Salt to taste

Take Mustard Oil in a wok / kadai or pan. Let it smoke, then reduce the heat, allow it to cool a bit. Add the Nigella Seeds.

Add the cauliflower florets and fry them for 2 minutes.

Both the Mustard Seeds & Khus Khus(Poppy Seeds) have to be soaked in water for 1/2 an hour. At the end of that time drain the water, transfer to a grinder jar. Add Green Chillies, grated Coconut, salt a little water & grind.

Grind everything with a little water into a smooth paste.

Add this paste to the wok or pan.

Add Turmeric Powder, Red Chilli Powder, Roasted Cumin Powder, Sugar & Salt to taste.

Cook till the gravy thickens. Add the clarified butter / Ghee. Garnish with fresh green chillies.