Phulkopir Data Chorchori (Cauliflower Stems Stir Fry - Bong Style)

Name: Phulkopir Data Chorchori (Cauliflower Stems Stir Fry - Bong Style)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: Stems of one cauliflower, sliced; 10-12 flat beans, cut into half; 1 long eggplant, cut into long pieces; 8-10 cauliflower florets; 2 tbsp. mustard oil; 2 dry red chilies; 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds); 4 green chilies; 1 tbsp. mustard seeds; 8-10 cashew nuts; 1 "ginger; salt to taste; 1 tsp. cumin powder; 2 tbsp. coriander leaves, chopped; 1/2 tsp. turmeric powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#WD - This is a traditional Bengali side dish made out of the cauliflower stalk. They are usually discarded but you can make this yummy stir fry recipe with few veggies of your choice and basic ingredients. Apart from the veggies that I have used, you may add potatoes, pumpkin, French beans or any veggies preferred, to make it more nutritious. Fried Bori (Dried Lentil Dumplings) can also be used for some crunch. Enjoy it with either rice or chapattis for a nice healthy meal. This recipe is a dedication to my late mom who taught me how to make best use of waste.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

Stems of one cauliflower, sliced
10-12flat beans, cut into half
1long eggplant, cut into long pieces
8-10cauliflower florets
2 tbsp.mustard oil
2dry red chilies
1/2 tsp.panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
4green chilies
1 tbsp.mustard seeds
8-10cashew nuts
1"ginger
salt to taste
1 tsp.cumin powder
2 tbsp.coriander leaves, chopped
1/2 tsp.turmeric powder

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Steps

20-25 minutes

1

Pressure cook the stems in sufficient water for one whistle. Drain and keep aside. Grind the mustard, cashew nuts, 2 green chilies, ginger, a pinch of salt and some into a fine paste. Set aside.
2

Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté for a few seconds.
3

Add the chopped veggies, salt, turmeric powder & cumin powder. Mix well & sauté for 4-5 minutes on a high flame.
4

Add the boiled stems & remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.
5

Add the mustard paste. Give it a mix & sauté for 2 minutes.
6

Garnish with coriander leaves.
7

Serve as a side dish with either rice or chapattis.