Phulkophir Data Chorchori (Cauliflower Stems Stir Fry - Bengali Style)

          This is a simple homemade side dish made out of the stems of the cauliflower. It is usually discarded but you can make this delicious stir fry with potatoes, onion and other basic ingredients. You can also add in eggplants, pumpkin, broad beans or any veggie preferred, to make it nutritious. 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 delicacy.

• Stems of one cauliflower, sliced
• 1 potato, sliced lengthwise
• 2 tbsp. mustard oil
• 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. raw mustard oil

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

          Heat oil in a pan and temper with panch phoron and asafoetida. Sauté for a few seconds.

          Add the onion, garlic and green chilies. Fry till the onions turns translucent. 

          Add the potatoes and all the dry spices. Fry on a medium flame till they turn slightly soft.

          Now add the boiled stems and cook, covered for 2-3 minutes or till all the veggies are done. 

          Add the coriander leaves and mustard oil. Give it a toss and serve as a side dish with either rice or chapattis.

                                  Pressure cook stems for one whistle. Drain & keep aside. 

                                  Slice potatoes lengthwise.

                       Heat oil & temper with panch phoron & asafoetida. Sauté for few second.

                         Add onion, garlic & green chilies. Fry till onions turns translucent.  

                          Add potatoes & all dry spices. Fry on med. flame till slightly soft.

                    Add boiled stems & cook, covered for 2-3 min. or till veggies are done. 

                                Add coriander leaves & mustard oil. Give it a toss and.

                               Serve as a side dish with either rice or chapattis.                

Shorshe Phulkophi (Mustard Cauliflower Curry - Bengali Style)

          Here is a simple, delicious and a traditional Bengali style cauliflower curry flavored with mustard paste. It is a no onion - no garlic curry and is cooked in a dum style with minimum of ingredients. Poppy seeds paste also can be added if preferred. This is an old family recipe that I learnt from my late mom and I love having it with hot steamed rice. It goes well with chapattis too. 

          This is an awesome dish to spice up your day. The relishing flavors, the appealing texture and the amazing aroma is just mouth watering and tempting. It does not take too long to dish out this homemade delicacy. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 green chilies, slit
• 1-2 tbsp. mustard seeds / kasundi (bottled mustard paste)
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2-3 tbsp. coriander leaves, chopped

          If using mustard seeds, soak it in water for 15-20 minutes. Then grind it along with a pinch of turmeric powder and salt into a smooth paste.

          Now in a bowl, mix together the cauliflower florets, salt, turmeric powder and the ground paste. Marinate for 10-15 minutes.

          Heat oil in a pan and temper with the kalonji. Sauté for a few seconds and then add the marinated cauliflower and the green chilies.

          Cover and cook on a low flame by stirring and sprinkling water at intervals. Cook till the cauliflower turns soft. 

          When done, add the coriander leaves and mix well. Serve with steamed rice or with chapattis.

                   Mix together cauliflower florets, salt, turmeric powder & ground paste. 
                   Marinate for 10-15 minutes.

                     Heat oil & temper with kalonji. Sauté & add marinated cauliflower &
                     green chilies. Cover & cook by stirring & sprinkling water at intervals.
                     Cook till cauliflower turns soft. 

                                When done, add coriander leaves & mix well. 

                                  Serve with plain steamed rice or with chapattis.

Chingri diye Aloo Phulkophir Torkari (Cauliflower-Potato Curry with Prawns - Bong style)

         This is a traditional Cauliflower-Potato-Peas Curry prepared in the Bengali style. I added some prawns for a non-veg. version. You can easily omit it and replace with some fried mangodi (dried lentil dumplings). This is a dry preparation which goes well with either chapatti, paratha or poori.

          This simple and yummy curry is very commonly prepared in most of the Bengali households. In this version of mine I omitted onions. However, you may add according to individual preference. Do cook in mustard oil and also do not forget to add some ghee towards the end for an authentic flavour.
       

• 1 medium size cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas 
• 1/2 cup prawns, shelled & deveined
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. cumin seeds
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Heat oil in a pan and sauté the prawns for a few seconds till it changes colour. Drain and keep aside.

          Mix the ginger-garlic paste, tomato paste and all the dry spices, except salt with 2-3 tbsp. water into a paste and keep aside.

          Temper the same oil with cinnamon, cardamoms, cloves and cumin seeds. After it stops spluttering add the potatoes and fry till light brown.

          Now add the spice paste and sauté till the oil separates. Add the cauliflower florets, green peas and salt. Sauté till it is well mixed with the masala.

          Add 1/2 - 1 cup water and simmer, covered on a low flame. When it is 3/4 done, add the sautéed prawns and cook further till done. Then add the ghee and mix well. Serve, garnished with coriander leaves.

Note - The cauliflower florets can be shallow fried till it turns slight brownish in colour before the actual cooking. This increases the taste. But I omitted this procedure as I wanted to use as little oil as possible.