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

 

           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. So check out the step by step pictorial recipe to prepare this simply regional delicacy.

• Stems of one cauliflower, sliced
• 10-12 flat beans, cut into half
• 8-10 cauliflower florets
• 1 long eggplant, cut into long pieces
• 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
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 2 tbsp. coriander leaves, chopped

           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. 

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

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

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

          Add the mustard paste. Give it a mix and sauté for 2 minutes. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

Pressure cook the stems in sufficient water for one whistle. Drain & keep aside. 

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

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

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

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

                  Garnish with coriander leaves.

                Serve as a side dish with either rice or chapattis.

Bori Bhapa (Steamed Dry Lentil Curry - Bong style)

 

           Check out this irresistible Bong delicacy of dried lentil dumplings steam cooked in a yummy mustard-coconut gravy. It is also called Bori Bhapa in the local lingo and it is a vegetarian version of the most popular Ilish Bhapa, where Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the yoghurt and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          This unique dish is an old and a lost recipe usually found to be prepared in rural Bengal. I always opt for this simple recipe whenever I need something quick as bori being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the fried bori and steam it and the dish is ready. This is an absolutely quick fix weekend lunch for your entire family. 

• 1/3 cup Bori (dried lentil dumplings / mangodi)
• 2 tbsp. fresh grated coconut 
• 1-2 tbsp. mustard seeds, soaked for 30 minutes
• 1 tbsp. sesame seeds / 1 tbsp. poppy seeds 
• 2 green chilies
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• 1/2 tomato, sliced

            Heat 1 tbsp. mustard oil in a pan and fry the bori till light golden in colour. Keep aside.

           Grind the green chilies, mustard, cashew nuts and coconut with salt to taste to a smooth paste. 

          To it add the coriander leaves, yoghurt, turmeric powder, remaining mustard oil and the fried bori. Mix well. 

          Transfer the contents to a steel tiffin box with a lid. Add 2-3 tbsp. water. Then place 2-3 green chilies and the sliced tomatoes on the top.

          Pour some water in a pan and arrange a stand over it. Bring it to a boil. Then place the closed steel tiffin box on it. 

          Cover the pan and steam cook for 10-12 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of sesame seeds in place of poppy seeds, as the latter is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product turned out very yummy.

Heat 1 tbsp. mustard oil & fry the bori till light golden in color. Keep aside.

Grind the green chilies, mustard, cashew nuts &  coconut with salt to taste to a smooth paste. 

To it add the coriander leaves, yoghurt, turmeric powder, remaining mustard oil.....

                           and the fried bori. Mix well. 

Transfer the contents to a steel tiffin box with a lid. Add 2-3 tbsp. water. Then place 2-3 green chilies & the sliced tomatoes on the top.

Pour some water in a pan and put a stand over it. Bring it to a boil. Then place the closed steel tiffin box on it. 

Cover the pan and steam cook for 10-12 minutes. While serving, drizzle some extra mustard oil if you wish.

                       Serve with hot steamed rice. 

Shorshe Bata diye Uchche Bhaja (Bitter Gourd cooked in mustard paste - Bong style)

 

          Check out this Bong style recipe that has an unique combination of mustard paste and bitter gourd. This is my first try and it turned out real amazing and heavenly. So if you are a fan of bitter gourd, then this is a must try recipe. The addition of a paste made of mustard seeds, garlic and green chilies takes this dish to the next level. Garnish with coriander leaves and enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it. 

          Any bitter preparation made of bitter gourd or neem leaves is a delicacy on a Bengali platter and is quite popular among most Bengalis. It is had at the beginning of any meal as it is considered to cleanse the system. At times, bitter gourd is just fried on its own or along with potatoes or pumpkin depending on individual choice and availability. 

• 2 medium size bitter gourd, cut lengthwise, washed & drained
• 2 tbsp. mustard seeds, soaked for 15 minutes
• 4-5 garlic cloves
• 2-3 green chilies
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1/2 tsp. radhuni (celery seeds)
• 1 onion, sliced
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1-2 tbsp. coriander leaves, chopped

 

          Grind the mustard seeds, garlic and green chilies with a pinch of salt into a smooth paste. Keep aside. 

          Marinate the bitter gourd with some salt and turmeric powder for 10-15 minutes. Then wash well and drain. 

          Heat 1 tbsp. oil and sauté the bitter gourd till light brown. Keep aside.

          Heat remaining oil and temper with nigella seeds and celery seeds. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Then add the fried bitter gourd, salt to taste, mustard paste and red chili powder. Sauté for 2 minutes and switch off the flame.

          Garnish with coriander leaves and serve with hot steamed rice. You may also try it with chapatti. 

Aam Shorshe Echore Bhapa (Steamed Mango Mustard Kathal / Raw Jackfruit Curry - Bong style)

 

         Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit steam cooked in a yummy raw mango-mustard-coconut gravy. It is a take on the most popular Aam Shorshe Chingri / Ilish Bhapa, where prawns or Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as raw jackfruit, being my favorite, cooked in this way turns out just amazing.

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the sautéed raw jackfruit and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

• A small size raw jackfruit, cubed
• 2 tbsp. fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 6-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1/2 of a small raw mango, roughly chopped
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. + 2 tsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• extra 2 green chilies 
• extra raw mustard oil 

           Marinate the cubed raw jackfruit with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 1 tbsp. mustard oil in a pan and sauté them till light brown. Keep aside. 

          Grind the green chilies, mustard, raw mango, cashew nuts, yoghurt and coconut into a smooth paste. 

          To it add the coriander leaves, salt, turmeric powder and 1 tbsp. mustard oil. Mix well. Keep aside. 

           

          Mix the mustard paste along with the sautéed raw jackfruit.  

          Transfer the contents into a steel tiffin box (container) with a lid. Drizzle 1 tsp. mustard oil and place 2 green chilies on the top.

          Pour some water in a pan and place the closed steel tiffin box in it. 

          Cover the pan and steam cook for 12-15 minutes. Once it cools down a little, open the lid.

          While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of cashew nuts in place of poppy seeds, as the former is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product was simply out of this world. 

  

                     Marinate the raw jackfruit with a pinch of salt & turmeric powder for 5                                      minutes. Heat 1 tbsp. mustard oil & sauté them till light brown. Keep aside. 

                        Grind the green chilies, mustard, raw mango, cashew nuts & coconut

                        to a smooth paste. To it add the coriander leaves, yoghurt, salt,

                        turmeric powder & 1 tbsp. mustard oil. 

                              Mix well. Keep aside. 

                                Mix the mustard paste along with the sautéed raw jackfruit.  

                       Transfer the contents into a steel tiffin box (container) with a lid. 

                          Drizzle 1 tsp. mustard oil & place 2 green chilies on the top.

                            Pour some water in a pan & place the closed steel tiffin box in it. 

                                Cover the pan & steam cook for 12-15 minutes. 

                                  Once it cools down a little, open the lid.

  

                         While serving, drizzle some extra mustard oil if you wish & serve

                          with hot steamed rice. 

Aam Shorshe Potol Bhapa (Steamed Mango Mustard Parwal / Pointed Gourd Curry - Bong style)

 

           Check out this irresistible Bong delicacy of Parwal /Pointed Gourd steam cooked in a yummy raw mango-mustard-coconut gravy. It is a take on the most popular Aam Shorshe Chingri / Ilish Bhapa, where prawns or Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as pointed gourd being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the sautéed parwal and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

• 5-6 pointed gourd / parwal / potol / Pointed Gourd, scraped & sliced into half
• 2 tbsp. fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 6-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1/2 of a small raw mango, roughly chopped
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• extra raw mustard oil 

           Grind the green chilies, mustard, raw mango, cashew nuts and coconut to a smooth paste. 

          To it add the coriander leaves, yoghurt, salt, turmeric powder and 1 tbsp. mustard oil. Mix well. Keep aside. 

           Marinate the sliced parwal with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 1 tbsp. mustard oil in a pan and sauté the parwal till light brown. Keep aside. 

          In a bowl, mix the mustard paste along with the fried pointed gourd. 

          Transfer the contents into a steel tiffin box (container) with a lid. Place 2-3 green chilies on the top.

          Pour some water in a pan and place the closed steel tiffin box in it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of cashew nuts in place of poppy seeds, as the former is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product was simply out of this world. 

      

                     Marinate the parwal with a pinch of salt & turmeric powder

                     for 5 minutes.

             Heat 1 tbsp. mustard oil & sauté the parwal till light brown.

         

                     Grind the green chilies, mustard, raw mango, cashew nuts & 

                     coconut to a smooth paste. To it add the coriander leaves, 

                     yoghurt, salt, turmeric powder & 1 tbsp. mustard oil. Mix well. 

                              Add the fried parwal and mix well.

                       Transfer the contents into a steel tiffin box with a lid. Place 

                       2-3 green chilies on the top.

      Pour some water in a pan & place the closed steel tiffin box in it. 

  

                             Cover the pan and steam cook for 12-15 minutes. 

                                   Once it has cooled down, open the lid.

                        

                     While serving, drizzle some extra raw mustard oil if you wish 

                     and serve with hot steamed rice.