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Friday, April 5, 2013

Kopi Bhape (Cauliflower in Mustard Paste)


I cook different things for different people. This is something I cook for myself. I love Kopi Bhape. When I was young eating this for lunch in the Wintery afternoons was a special attraction. My mom used the freshest cauliflowers of the season and made it in copious quantities for me :)


  • 1 medium sized cauliflower cut into medium florets
  • 2 – 3tbsp. of mustard paste (Mix yellow and black mustard along with one green chili to make the paste)
  • 1 tsp. kalonji seed (Nigella Seeds)
  • 2 – 3 green chilies slit lengthwise
  • 1tsp. turmeric powder
  • 2tsp. chopped cilantro (Coriander leaves)
  • 1tsp. sugar
  • Salt to taste
  • 5 – 6 tbsp. mustard oil


Take water in a pan and bring it to a boil. Add salt to it and stir till it is dissolved. Now add cauliflower florets to it and cook them on high heat for 3 – 4 minutes. Drain the water and keep the florets aside.

Take oil in a wok and heat till it smokes. Reduce the heat and temper with nigella seeds and green chilies. Wait till they stop spluttering. Add cauliflower florets and sauté them on high heat for a minute.

Add turmeric powder, salt and sugar. Mix everything well and then cook them covered till the cauliflower is 80% done. Cauliflower will be cooked in its own juice, so you don’t have to add any extra water.

Add mustard paste to it and mix gently so that all the florets are coated with the paste. Now cover and cook till the vegetable turns soft. Switch off the heat and drizzle some extra drops of mustard oil and add chopped cilantro to garnish.

Best enjoyed with steamed white rice.

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