Flower Vatana Bhaji | हिवाळ्यात बनवा चविष्ट फ्लॉवर वाटाणा भाजी | Winter Special Recipe by Mugdha | Ruchkar Mejwani

Cauliflower Vatana Bhaji | फ्लॉवर वाटाणा भाजी | Flower Vatana Bhaji | Flower Chi Bhaji Recipe | Cauliflower Recipe In Marathi |Vatana Bhaji | Flower Bhaji Recipe | Winter Special Recipe | Tiffin Recipe | Lunch Box Recipe | Flower Sabji | Gobi Ki Sabzi | Quick & Easy | Marathi Recipe | Ruchkar Mejwani | Mugdha Borse

Learn how to make Cauliflower Vatana Bhaji - फ्लॉवर वाटाणा भाजी with our chef Mugdha Borse

आज मुग्धा ताई घेऊन आल्या आहेत " Cauliflower Vatana Bhaji - फ्लॉवर वाटाणा भाजी " Recipe!

Cauliflower Vatana Bhaji Ingredients:
- 1/2 cup Fresh Coconut (chopped)
- 3 Green Chillies (chopped)
- 8-10 Garlic Cloves
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- Sprig Of Curry Leaves
- 1/2 tsp Turmeric Powder
- 1/2 kg Cauliflower (chopped)
- 1 cup Green Peas
- Water
- Salt
- Coriander Leaves

#RuchkarMejwani #CauliflowerVatanaBhaji #फ्लॉवरबटाटाभाजी

Host: Mugdha Borse
Copyrights: REPL

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Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. It is an annual plant that reproduces by seed. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Brassica oleracea also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded.
Cauliflower is a popular low-calorie, gluten-free alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased 63%, and cauliflower-based product sales increased 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets followed by cooking the result in oil.