Are you looking for a quick, delicious, and spicy vegetable dish for your daily lunchbox? This Maharashtrian Flower Chi Bhaji is exactly what you need! Cauliflower (flower) is a versatile vegetable, and when cooked in this traditional Maharashtrian style, it absorbs all the wonderful rustic flavours of the spices.
This specific recipe is incredibly beginner-friendly and requires no extra water for cooking, allowing the cauliflower to cook perfectly in its own steam. The addition of everyday spices and a special onion-garlic masala makes this spicy cauliflower sabzi an absolute hit. Whether you are packing a tiffin for work or serving a simple, comforting dinner at home, this Maharashtrian Flower Chi Bhaji pairs perfectly with soft chapatis or bhakris. Let’s dive into how to make this mouth-watering dish right in your own kitchen!
Ingredients List:
- 300 grams Cauliflower (cut into small florets)
- 1/2 teaspoon Turmeric powder (for soaking)
- 1/2 teaspoon Salt (for soaking)
- 1, 1/2 tablespoons Oil
- 1/2 teaspoon Mustard seeds (Mohri)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing)
- 1 sprig Curry leaves (Kadi patta)
- 1 medium Onion (finely chopped)
- 1 tablespoon Fresh paste of Ginger, Garlic, Green Chilli, and Coriander
- 1 medium Tomato (finely chopped)
- Salt to taste
- 1/2 teaspoon Cumin-Coriander powder (Jeera-Dhane powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Kanda Lasun Masala (or regular red chilli powder)
Step-by-step Instructions:
- Prep the Cauliflower: Cut the cauliflower into small florets. Soak them in a bowl of hot water with 1/2 teaspoon turmeric and a pinch of salt. Do not boil the water with the cauliflower in it; just let it rest in the hot water to thoroughly clean it and remove any impurities.
- Heat the Oil: Place a kadai on the stove and heat 1, 1/2 tablespoons of oil.
- Temper the Spices: Once the oil is hot, add mustard seeds, cumin seeds, asafoetida (hing), and curry leaves. Let them splutter.
- Sauté the Onion: Add the finely chopped onion and roast it on medium heat until it turns soft and slightly golden.
- Add the Green Paste: Stir in the fresh ginger-garlic-green chilli-coriander paste and sauté well until the raw smell goes away.
- Cook the Tomatoes: Add the chopped tomato and salt to taste. Cook for about a minute until the tomato softens.
- Add Dry Masalas: Lower the heat. Add the cumin-coriander powder, garam masala, and Kanda Lasun Masala. Sauté the spices for a minute.
- Add Cauliflower: Drain the cauliflower florets from the hot water and add them directly to the spiced mixture in the kadai. Toss well on medium heat so every piece is coated with the masala.
- Steam Cook: Turn the heat down to low and cover the kadai with a tight lid. Let the vegetable steam-cook in its own moisture for 5 to 7 minutes. Open the lid once to stir, then cover again for another 3 to 4 minutes until the cauliflower is completely tender.
Also Read: Spicy Maharashtrian Egg Curry Recipe (Authentic & Easy)
Cooking Tips:
- Do Not Over-Boil: Avoid boiling the cauliflower on the stove. Simply resting it in hot water is enough to clean it without making it mushy.
- Use Low Heat: Because we are cooking this sabzi on steam (without adding extra water), always keep the flame on low after covering the pan so the spices don’t burn.
- Check the Moisture: The soaked cauliflower naturally holds a bit of water, which creates enough steam. However, if your kadai is very thin and the spices start sticking to the bottom, sprinkle a tiny splash of water before covering.
Variations:
- Aloo Gobi Style: You can easily turn this into a potato-cauliflower sabzi. Peel and chop a potato into small cubes. Fry the potato cubes in the masala for a couple of minutes before adding the cauliflower.
- Semi-Gravy Version: If you prefer a wet sabzi instead of a dry tiffin version, add a little extra hot water to the pan while cooking.
- Kids-Friendly Version: Skip the green chilli paste and reduce the Kanda Lasun Masala to keep the spice levels mild for children. Adding a small dollop of butter at the very end also makes it extra tasty for kids!
Serving Suggestions:
This dry, spicy Maharashtrian Flower Chi Bhaji is best enjoyed hot alongside freshly rolled chapatis, fulkas, or Jowar bhakri. It also works as a fantastic side dish with simple dal and steamed rice.
Also Read: Dry Masaledar Chole Sabzi Recipe: Perfect for School & Office Tiffin
FAQs:
Q: Can I use regular red chilli powder instead of Kanda Lasun Masala?
A: Yes! If you don’t have Maharashtrian Kanda Lasun Masala, you can easily substitute it with regular red chilli powder or Kashmiri red chilli powder for colour.
Q: Do I need to add water to cook the cauliflower?
A: No, this sabzi is cooked on steam. The moisture carried over from soaking the cauliflower in hot water is usually enough. Just ensure you cook it on a low flame with a tight lid.
Q: How do I clean the cauliflower properly during the monsoon?
A: The best method is exactly what is shown in this recipe—soaking the florets in hot water mixed with a little turmeric and salt for 10-15 minutes. This draws out any hidden insects.
Q: Is this sabzi good for a lunchbox?
A: Absolutely! Because it is a dry vegetable preparation cooked without excess water, it won’t leak or become soggy in a tiffin box.
Jhanjhanit Flower Chi Bhaji: Spicy Cauliflower Sabzi
Ingredients
- 300 grams Cauliflower cut into small florets
- 1/2 teaspoon Turmeric powder for soaking
- 1/2 teaspoon Salt for soaking
- 1, 1/2 tablespoons Oil
- 1/2 teaspoon Mustard seeds Mohri
- 1/2 teaspoon Cumin seeds Jeera
- 1/4 teaspoon Asafoetida Hing
- 1 sprig Curry leaves Kadi patta
- 1 medium Onion finely chopped
- 1 tablespoon Fresh paste of Ginger Garlic, Green Chilli, and Coriander
- 1 medium Tomato finely chopped
- Salt to taste
- 1/2 teaspoon Cumin-Coriander powder Jeera-Dhane powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Kanda Lasun Masala or regular red chilli powder
Instructions
- Prep the Cauliflower: Cut the cauliflower into small florets. Soak them in a bowl of hot water with 1/2 teaspoon turmeric and a pinch of salt. Do not boil the water with the cauliflower in it; just let it rest in the hot water to thoroughly clean it and remove any impurities.
- Heat the Oil: Place a kadai on the stove and heat 1, 1/2 tablespoons of oil.
- Temper the Spices: Once the oil is hot, add mustard seeds, cumin seeds, asafoetida (hing), and curry leaves. Let them splutter.
- Sauté the Onion: Add the finely chopped onion and roast it on medium heat until it turns soft and slightly golden.
- Add the Green Paste: Stir in the fresh ginger-garlic-green chilli-coriander paste and sauté well until the raw smell goes away.
- Cook the Tomatoes: Add the chopped tomato and salt to taste. Cook for about a minute until the tomato softens.
- Add Dry Masalas: Lower the heat. Add the cumin-coriander powder, garam masala, and Kanda Lasun Masala. Sauté the spices for a minute.
- Add Cauliflower: Drain the cauliflower florets from the hot water and add them directly to the spiced mixture in the kadai. Toss well on medium heat so every piece is coated with the masala.
- Steam Cook: Turn the heat down to low and cover the kadai with a tight lid. Let the vegetable steam-cook in its own moisture for 5 to 7 minutes. Open the lid once to stir, then cover again for another 3 to 4 minutes until the cauliflower is completely tender.
