Phool Gobhi ki Bhurji | Scrambled Cauliflower

Mashed cauliflower - always reminds me of school dinners - tasteless, dull, watery!! Now think cauliflower bhurji - creamy, melt in the mouth, divine. Bhurji (scrambled) is a popular way of cooking vegetables in the north of India. Deliciously spicy vegetable bhurjis are in fact quite common in a Uttar Pradesh Kitchen. In a bhurji, the vegetables are overcooked just a bit so that they soften and can be coarsely mashed. Then suitable spices added, and the vegetable refried at the end of the cooking process to get a creamy well cooked consistency. Cauliflower is one vegetable that makes for a wonderful bhurji - select a tender, fresh, organic piece for this recipe.

Ingredients:
1 cauliflower, separated into florets
2 tbsp olive oil
Salt to taste
2 green chilies, chopped
1 inch piece ginger, chopped
4 cloves garlic, minced
1/2 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp kalonji (nigella seeds0
1/2 tsp mustard seeds
4 black peppercorns
4 cloves
1 small piece cinnamon
1/2 tsp Kashmiri garam masala
4 tbsp peesa hua dhania (coriander seed powder)
2 tbsp fresh cilantro, chopped (for garnishing)

Method:

1. Heat half the oil in a pan. Add the mustard seeds. When they begin to pop, add the cumin and nigella seeds. Add the peppercorns, cinnamon, and cloves.
2. Reduce heat, add the ginger, garlic, and green chilies. Stir fry for a minute, then add the turmeric.
3. Next, add the cauliflower florets, stir, pour in about a quarter cup of water. Cover and cook for 10-15 minutes or until the cauliflower softens. 
4. Add water by the tablespoon as needed to let the cauliflower cook. The vegetable should be very soft and begin to disintegrate.
5. Next throw in the garam masala, salt. and the dhania powder. Stir into the cauliflower and cook on low heat until the vegetable begins to dry up. Stir frequently.
6. Once the vegetables dries up and begins to come together, pour in the remaining oil, and give the vegetable a brisk fry on medium to high heat.
7. Remove to a serving dish and garnish with cilantro.

Scrambled cauliflower goes well with any Indian style bread including chappatis, parathas, pooris, and even rice. Its superbly creamy, and once seasoned with the spices, ginger, and garlic the taste is unbeatable!!  

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