Cauliflower and Peas Bhurji: A Delightful Sattvic Side Dish
Cauliflower and Peas Bhurji is an aromatic and flavorful dish that brings together the goodness of cauliflower and green peas in a simple, no-onion, no-garlic recipe. It’s the perfect winter comfort food, ideal for those busy weekdays when you crave something quick, wholesome, and easy to prepare. This sattvic recipe is also great for those who enjoy light and nutritious meals, as it’s free from onions and garlic, making it suitable for a variety of dietary preferences.
Traditionally served with ghee-smeared Phulkas or tucked into a Tawa Paratha roll, Cauliflower and Peas Bhurji makes a delightful addition to your daily meals. The spices bring out the natural sweetness of the cauliflower and the freshness of the peas, creating a delightful harmony of flavors.
This recipe is not only simple but also versatile, making it a go-to dish for any time of the year. Whether you’re looking for a quick meal for lunch or dinner, or a tasty side dish to complement your main course, this recipe fits the bill!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi), florets | 2 cups |
| Green peas (Matar) | 1/2 cup |
| Green chillies, finely chopped | 5 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3
Instructions
-
Prepare the Cauliflower:
Start by cutting the cauliflower into small florets. In a wide bowl, fill it with water and add a pinch of salt. Soak the cauliflower florets in this saltwater for 10-15 minutes. This step helps to remove any impurities and keep the cauliflower fresh. -
Chop the Ingredients:
After soaking, drain the cauliflower florets and chop them finely. Similarly, chop the green chillies into small pieces. Rinse the green peas under water and drain any excess liquid. -
Tempering the Spices:
In a kadai or a deep pan, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. This releases the mustard seeds’ essential oils, infusing the dish with a wonderful aroma. -
Cook the Vegetables:
Add the finely chopped green chillies to the tempering, followed by the chopped cauliflower and green peas. Stir in the turmeric powder and salt, mixing everything thoroughly. Let the vegetables cook on low flame, covered, for about 7-8 minutes. Stir occasionally to ensure even cooking, but be careful not to overcook them. The goal is to retain a slight crunch (al dente) in the vegetables. -
Serve:
Once the cauliflower and peas are cooked through and have a slight crunch, remove from the heat. Serve your Cauliflower and Peas Bhurji hot, ideally with Phulkas smeared with ghee or rolled in Tawa Paratha for an extra touch of flavor. It also pairs wonderfully with a side of Palak Dal and Lauki Raita for a balanced and satisfying meal.
This dish is not just easy to make but also bursting with flavors, making it a perfect choice for your everyday meals. Enjoy the warmth and nourishment of this simple yet flavorful Indian recipe, ideal for those who seek comfort in quick, healthy, and satisfying food.
Tips:
- You can adjust the number of green chillies to suit your spice preference.
- For a slightly richer taste, drizzle a little ghee over the bhurji just before serving.
- Adding a dash of cumin seeds or ginger can also enhance the flavor if desired.
Whether you’re serving it on a busy weekday or as part of a festive meal, Cauliflower and Peas Bhurji is sure to please everyone at the table with its vibrant flavors and delightful textures.
