Flower chi bhaji (Maharashtrian curried cauliflowe...

Flower chi bhaji (Maharashtrian curried cauliflower) recipe

I don’t think I can say enough about how amazingly simple and delicious Maharashtrian food is. What I love the most about this recipe is how un-cauliflower-y it is. It takes this funny looking food that makes most American children hide under the table and turns into into a delicious and startlingly sweet treat!

Serves: 5-6

Prep time: 20 minutes


  • one head of cauliflower
  • 5 or 6 green finger chillies
  • fresh shredded coconut (not the dried kind you use for baking or putting on ice cream, you can find it frozen in indian stores)
  • black mustard seeds
  • hing/asafoetida (readily available at Indian grocery stores or even on Amazon)
  • turmeric
  • salt
  • sugar
  • canola oil


  1. Cut the cauliflower into one inch pieces and soak it in salted water.
  2. Finely chop the chillies.
  3. Heat two tablespoons of oil in a large, flat pan and add 1 teaspoon mustard seeds.
  4. When mustard starts to pop, add 1 teaspoon turmeric and 1/2 teaspoon hing.
  5. After a minute, add the chillies and then the cauliflower (drained).
  6. Add salt to taste.
  7. When the cauliflower is cooked, add 1 teaspoon sugar and mix.
  8. Garnish with coconut and serve hot with chapatis. Enjoy!

Looking for other great bhajis (Marathi vegetable curries)? When cooking for a big group, I serve often serve this with Ghevda (green beans), Matar usal (peas), or Palkachi bhaji (spinach) and Toor dal (yellow lentils) for protein.