Phulkopir Data Chorchori/ Cauliflower Stalk Curry

Name: Phulkopir Data Chorchori/ Cauliflower Stalk Curry
Cuisine: Indian
Ingredients: 1/2 cup cubed radish; 1 potato cubed; 1/2 cup broad beans (shim); 1 tbsp chopped string beans; 7-8 pieces eggplant cubed; 1 tbsp coriander chopped; 4-5 cauliflower florets chopped; 4-5 cauliflower stems sliced thinly; 1 tbsp mustard paste; 2 green chillies; 1/2 tsp turmeric powder; 1/4 tsp red chilli powder; 1/2 tsp paanch phoron; To taste salt; 1 tsp sugar; 2.5 tbsp mustard oil

Kumkum Chatterjee @cook_12055532

#ebook/post - 26
This is a traditional Bengali mixed veg curry with tender stalks of cauliflower during winter when cauliflower tastes best.The tender portion of the stalks are trimmed and steamed or boiled in a pressure cooker.Then cooked with vegetables of your choice with mustard paste.

Kumkum Chatterjee @cook_12055532

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Ingredients

1/2 cupcubed radish
1potato cubed
1/2 cupbroad beans (shim)
1 tbspchopped string beans
7-8 pieceseggplant cubed
1 tbspcoriander chopped
4-5cauliflower florets chopped
4-5cauliflower stems sliced thinly
1 tbspmustard paste
2green chillies
1/2 tspturmeric powder
1/4 tspred chilli powder
1/2 tsppaanch phoron
To tastesalt
1 tspsugar
2.5 tbspmustard oil

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Steps

1

Steam or pressure cook potato and radish.It should not be overcooked.Parboil broad beans and string beans.Heat 2 tbsp oil and fry cauliflower,then brinjal(eggplant).Other vegetables like cubed and steamed pumpkin,ridge gourd and fried lentil dumplings(bori) may be added.Slice into thin strips cauliflower stems and steam them with little salt.
2

In the remaining oil sprinkle paanch phoron(kalonji,sauf,methi,radhuni, mustard)and toss all vegetables.Make a paste of mustard with 1 green chilli.Set aside.Add turmeric,red chilli powder;salt and sugar to taste to the vegetables.If using lentil bori fry them and set aside.As the vegetables are steamed it won't take a longtime to cook.Add the lentil bori,if using and vegetable stock if any and 1/2 cup water and cook. Add mustard paste and 1/2 tbsp mustard oil and toss.
3

Sprinkle chopped coriander and 1 green chilli.Cover and let it stand for 5 minutes.Serve hot as a side dish with dal and rice.