Flower chi Patal Bhaji (Cauliflower in Coconut gravy)

Flower chi  Patal bhaji  which transalates to Cauliflower in gravy. These are typical dishes cooked by the women in homes. No hotel will have it on their menu, its every families pride to dish out some recipe or the other. My mother loved this preparation. I am not sure whether it was her invention but I have never had it in any other home. That's exactly why I decided to share this recipe. Its simple and its tasty .


Ingredients:

• 250 gms cauliflower.
• 1 tbsp channa dal soaked in water for 2 hrs.
• 1 tbsp chopped cashew nuts.
• 1 tbsp fried slivers of dry coconut plus 3 tbsp grated dry coconut.
• 1 tsp peppercorns.
• 1 tbsp fresh grated coconut.
• 1/2 cup coconut milk.
• 1 tbsp pure ghee.
• Salt to taste.
• 1 tsp mustard seeds.
• A pinch of hing.

Method :

• Grate the cauliflower or cut it fine, the choice is yours
• Pressure cook the cauliflower and channa dal, keep aside
• In a pan heat 1tsp oil and fry the 3 tbsp dry grated coconut
• To this add the peppercorns, when the coconut is brown add the fresh coconut and stir for a few seconds, remove from fire and cool. Grind into a fine paste.
• Heat a vessel, add ghee, when hot, add mustard seeds and hing, when they splutter add the cashew nuts and slivers of dry coconut.
• Now pour the cooked cauliflower mixture, stir add the coconut paste and cook for 5 mins.
• Add 1 tsp besan or channa dal flour mixed with 2 tsps water to the gravy.
• When the gravy thickens put the flame on sim and add the coconut milk.
• Now do not let it boil, just stir for a minute and put off the flame.

 

My mother used to enjoy this with Varan Bhat or Buttermilk Rice.

Varan is plain tuvar dal cooked with haldi, salt and hing and some like to add a little sugar.

------------------------------------------------------------