Phulkopir Kasundi: A Taste of Bengal’s Mustard Magic

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This delightful Bengali dish, Phulkopir Kasundi, is a flavourful and aromatic cauliflower preparation bathed in a rich mustard sauce. The pungent, sharp, and nutty flavour of the mustard seeds perfectly complements the tender cauliflower florets, creating a sensory journey that is both simple to make and incredibly satisfying. This dish is a staple in Bengali cuisine and is often served with piping hot rice and a dollop of ghee for an enhanced culinary experience.

Details

Course Main Course/Side Dish
Cuisine from which Indian State or country Bengali, West Bengal, India
Servings 4-6 people
Preparation time 20 minutes
Cooking time 20 minutes
Calories Approximately 250 per serving

Ingredients

  • 1 large Cauliflower, broken into florets
  • 1 Tbsp Black Mustard Seeds / Kala Sarson
  • 1 1/2 Tbsp Yellow Mustard Seeds / Pili Sarson
  • 4 Tbsp Fresh Coconut, grated
  • 1 1/2 Tbsp Poppy Seeds / Khus Khus (or 2 Tbsp Cashewnut pieces if Poppy Seeds are not available)
  • 2-3 Green Chillies
  • 2 Tbsp Mustard Oil / Sarson ka tel
  • 1 Tsp Nigella Seeds / Kala Jeera
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Roasted Cumin Seeds / Jeera Powder
  • 1/2 Tsp Sugar
  • 1 Tsp Clarified Butter / Ghee
  • Salt to taste

Method

  1. Heat the Mustard Oil in a wok or pan until it smokes, then reduce the heat and let it cool slightly.
  2. Add the Nigella Seeds to the oil and let them sizzle for a few seconds.
  3. Add the cauliflower florets and fry them for about 2 minutes.
  4. In a grinder or blender, make a paste using the Black Mustard Seeds, Yellow Mustard Seeds, grated Coconut, Poppy Seeds (or Cashewnut pieces), and Green Chillies.
  5. Add this paste to the wok or pan with the cauliflower.
  6. Add Turmeric Powder, Red Chilli Powder, Roasted Cumin Powder, Sugar, and Salt to taste. Mix well.
  7. Cook until the gravy thickens and the raw smell of the mustard disappears.
  8. Add the Clarified Butter / Ghee and mix well.
  9. Garnish with fresh Green Chillies and serve hot with rice.

Special Note

This dish holds a special place in my heart as it reminds me of the rich culinary traditions of Bengal. The first time I tasted Phulkopir Kasundi was at a Durga Pujo buffet, where the flavors and aromas transported me to a world of nostalgia and culinary delight. Recreating this dish in my own kitchen was a journey down memory lane, and every bite brings back the warmth and love of traditional Bengali cooking.

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