Phoolkop'r Bhortha - Cauliflower Mash

 

Phoolkopi'r Bhortha

This is the Bengali way of making Bhortha (Bharta in Hindi) or mashed vegetable. Phoolkopi is cauliflower, so this is Mashed Cauliflower. As you know, cauliflower has little flavour of its own and takes on the flavour and aroma of herbs and spices that are added to it. The overriding element in this dish is mustard oil that is added to the cauliflower while it's still hot from steaming. The pungency of mustard oil is what sets our bhorthas apart from bhartas from other parts of India. Another distinction is the addition of salt to taste along with raw, minced onions, green chilies, cilantro or coriander leaves and tomatoes that are mashed into the vegetable. It's a simple dish to assemble and takes center stage at any meal.

The leaves and stems from the base of the cauliflower are removed and the whole head of cauliflower is placed in a pressure cooker with 1/8 cup of vegetable broth or water and 2 tablespoons of oil. Salt is sprinkled over the cauliflower, the cover is put on, its brought to full pressure over high heat and then pressure cooked for 15 minutes over low heat after full pressure builds up. After removing from heat, always allow pressure to release naturally, for about ten minutes, before messing with the cover to prevent steam from burning your hands.

Use a masher like a 'daler kata' or lentils masher to mash the cauliflower and add all the aromatics before mixing it all together to make the bhortha. This bhortha  goes well with hot, steamed rice and is usually served as a first course or starter of a Bengali meal.

Ingredients

1 head cauliflower, stem and leaves removed

1/8 cup vegetable broth or water

2 + 3 Tbsp. mustard oil

1 medium onion, minced

1 green chili or to taste, de-seeded and minced

1 medium tomato, minced

8-10 stalks cilantro or coriander leaves, minced

salt to taste

Directions

1. Place whole cauliflower in pressure cooker, add 2 Tbsp. mustard oil, salt to taste and broth or water, and cover over high heat.
2. Wait for pressure to maximize, reduce heat to low and cook under pressure for 15 minutes.
3. Remove from heat, allow pressure to reduce naturally for about 10 minutes, remove cover and let cool.
4. Use a masher to mash cauliflower which has softened considerably and add remaining ingredients.
5. Mash all together and transfer to a serving dish.

Serve with hot steamed rice or any Indian bread.