Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C

Name: Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C
Total time: 1800 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 1 Fresh Cauliflower Stalks: Thinly Sliced- Washed well & parboiled & well strained- Keep the boiled stock in reserve for later use- (Reserve the Florets & Leaves for other delicious dishes/recipes); To Taste Salt; 1/2 tsp or A Pinch Sugar; 1/2-1 Cup Fresh Prawns: Medium/Small- Optional (I use it if it’s handy to enhance the its tastes even more)- However, It’s done without it as well tasting amazingly DELISH; 1 Potato: Diced or Chopped up into matchsticks; 1/2-1 Cup Yellow Pumpkin-Diced or Chopped up into matchsticks; 1/2 Cup Sweetpotatoes: Diced or Chopped up into matchsticks; 1 Brinjal/Eggplant: Diced into Medium Cubes; 1/2 Cup French Beans or Broad Beans: Optional- I didn’t use since wasn’t there with me; 1/4 Cup Mustard Oil: To be used in 2 Batches; 2.5 tbsps For the Mustard Paste: sustard Seeds; 1 tbsp Brown Mustard Seeds; 2-3 Fresh Green Chillies; 1/2 tsp or To Taste Salt: All the ingredients for the Paste, need be soaked in the warm water together & then blended well together into a nice smooth paste; 1 Tempering Spices: Bay Leaf; 1-2 Dry Whole Red Chillies: Slit; 1 tsp PanchPhoron; 2 Fresh Green Chillies: Slit; 1/2 tsp Turmeric; 1 tsp Red Chilli Powder

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A very much known & a commonplace recipe in any Bengali households, mostly during the winter seasons wherein the best versions of the cauliflower produces are well prevalent in the state/city…
Though for us we do get almost throughout the year, nowadays but I believe, winter time is the best season surely for most of the fresh veggies occupying the market place…
I this particular recipe- In fact nothing from the Cauliflower gets wasted-
Obviously, the florets are used in preparing the most delectable curries, the stalks/stems are used thus (this recipe) & even its leaves are cooked too, in a similar delectable & most amazing manner & all of that taste absolutely delicious and immensely flavourful 😋

Try this out yourselves…👍

#nveg
#cookeverypart
#cookwithpeels
#cooksnapchallenge

Try this out yourselves…👍

#nveg
#cookeverypart
#cookwithpeels
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Try this out yourselves…👍

#nveg
#cookeverypart
#cookwithpeels
#cooksnapchallenge

Try this out yourselves…👍

#nveg
#cookeverypart
#cookwithpeels
#cooksnapchallenge

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Ingredients

20-30 mins. Pre

3-4 people

1Fresh Cauliflower Stalks: Thinly Sliced- Washed well & parboiled & well strained- Keep the boiled stock in reserve for later use- (Reserve the Florets & Leaves for other delicious dishes/recipes)
To Taste Salt
1/2 tspor A Pinch Sugar
1/2-1 CupFresh Prawns: Medium/Small- Optional (I use it if it’s handy to enhance the its tastes even more)- However, It’s done without it as well tasting amazingly DELISH
1Potato: Diced or Chopped up into matchsticks
1/2-1 CupYellow Pumpkin-Diced or Chopped up into matchsticks
1/2 CupSweetpotatoes: Diced or Chopped up into matchsticks
1Brinjal/Eggplant: Diced into Medium Cubes
1/2 CupFrench Beans or Broad Beans: Optional- I didn’t use since wasn’t there with me
1/4 CupMustard Oil: To be used in 2 Batches
2.5 tbspsFor the Mustard Paste: sustard Seeds
1 tbspBrown Mustard Seeds
2-3Fresh Green Chillies
1/2 tspor To Taste Salt: All the ingredients for the Paste, need be soaked in the warm water together & then blended well together into a nice smooth paste
1Tempering Spices: Bay Leaf
1-2Dry Whole Red Chillies: Slit
1 tspPanchPhoron
2Fresh Green Chillies: Slit
1/2 tspTurmeric
1 tspRed Chilli Powder

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Steps

20-30 mins. Pre

1

Get all the aforementioned veggies washed, cut up & set aside- The Mustard Seeds Paste to be freshly blended & set aside with a cover on- Prawns are gently sautéed by marinating with some salt & turmeric & having rested for 15 mins. Heat up a frying pan over the medium flame next & add in the mustard oil & allow it to fume well enough to release its excessive pungent smell & turn a bit pale- Then add in the tempering spices & sauté until they’ll turn aromatic nicely & start splattering
2

In goes the chopped veggies, one after the other-
Eggplants & the parboiled cauliflower stalks at the last & after dropping in each veggies, sauté it for a minutes time & then add on the other- Sauté nicely by adding in some more salt & sugar as well- Add in some splashes of warm water while sautéing the veggies, so that they don’t stick to the pan & get burnt- Cover & cook for sometime more until the veggies turn soft & tender enough
3

Once that’s done: Add in the Mustard Paste & the lightly sautéed prawns (if using it) to it along with some more water to it by washing the blender jar, ensuring the entire paste is cleaned well & poured into the pan with the sautéed veggies mixture to be well combined & finely incorporated with-
Cook with the lid on & stirring occasionally in between ensuring the mixture doesn’t stick to the pan & becomes well cooked, raw smell of the mustard paste is completely gone
4

Also, it’s finely blended with the entire mixture, giving out a tender & mushy texture to it- Finish it off with the dash of the reserved mustard oil & a tsp of the Dry Roasted PanchPhoron, giving it all a good mix & There you go
It’s absolutely ready to be served now with hot steamed rice and any other condiments of your choice !

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Anamika Banerjee @LadyLazarrus_9663

on October 21, 2021 18:45

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻