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.

Bottle Gourd Stir Fry - South Indian style

 

             Check out this Bottle Gourd stir fry prepared in the South Indian style. It is completely a no onion and no garlic recipe. I have also not added any tomatoes. It is prepared dry to be had as a side dish with rasam-rice or curd-rice. It also goes well with chapatti or paratha. 

              I garnished the end product with chopped coriander leaves and grated fresh coconut. Some sambar powder can also be added. This is a very easy and a quick recipe with appetizing flavors. So check out the step by step pictorial recipe to prepare it. 

           Bottle Gourd is a very healthy veggie with lot of water content. It is commonly prepared in Indian household in various ways. It is low in calories, low in fat and has high dietary fibre. So a perfect veggie for all age groups. 

           It also helps in digestion and to combat acidity as it has a cooling effect on the body. Hot soups and stews prepared out of this veggie is also a good option during a cold wintry night or when sick.

• 1 medium size Bottle Gourd, cut into cubes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1 tsp. grated ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1/3 cup fresh grated coconut
• 1-2 tbsp. chopped coriander leaves

          Heat oil in a pan and temper with dry red chilies, mustard seeds and cumin seeds. 

          After it stops spluttering, add the grated ginger, curry leaves and urad dal. Sauté for 1-2 minutes.

         Now add the cubed bottle gourd, salt, turmeric powder and coriander powder. Mix well and cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

          When done, add the grated coconut and give it a stir. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with curd rice, rasam rice steamed rice, chapatti or paratha.

 Heat oil & temper with dry red chilies, mustard seeds && cumin seeds. 

After it stops spluttering, add the ginger, curry leaves & urad dal. Sauté for 1-2 minutes.

Add the cubed bottle gourd, salt, turmeric powder & coriander powder. Mix well & cook, covered on a low flame till it is tender. Sprinkle water at intervals if needed.

When done, add the grated coconut & give it a stir. Switch off the flame & garnish with coriander leaves. 

Serve as a side dish with curd rice, rasam rice, steamed rice, chapatti or paratha.

Shorshe Begun (Mustard Eggplant Curry - Bong style)

 

          Shorshe Begun is a traditional Bengali style Eggplant curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds. A paste of coconut and poppy seeds can also be added according to individual preference.

           It is a most popular vegetarian dish among the Bengali crowd. This veggie can also be prepared without onion and garlic too. Shorshe Begun recipe is mostly a dry curry which is enjoyed with steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 10-12 baby eggplants
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 3 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 2 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 tbsp. coriander leaves, chopped

          Grind the soaked mustard seeds along with 1 green chili, a pinch of salt and some water into a smooth paste. Keep aside.

         Rinse the baby eggplants and wipe them dry. Make 2 cross slits and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the slit eggplants with a pinch of salt till light brown. Keep aside.

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

         Add the onion, garlic and remaining green chilies. Stir fry till light brown. 

         Add the turmeric powder, red chili powder and a sprinkle of some water. Sauté for a few seconds. 

         Add the sautéed eggplants and salt to taste. Coat them well with the masala. 

         Then add the mustard paste and some water. Mix well and cover and cook for 2-3 minutes.

         When the eggplants are tender, switch off the flame and garnish with coriander leaves. Serve with rice or chapatti.

Heat 2 tbsp. oil & sauté the slit eggplants with a pinch of salt till light brown. Keep aside.

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

 Add the onion, garlic & remaining green chilies. Stir fry till light brown. 

Add the turmeric powder, red chili powder & a sprinkle of some water. Sauté for a few seconds. 

                    Add the sautéed eggplants and salt to taste.

                   Coat them well with the masala. 

Then add the mustard paste & some water. Mix well. Cover & cook for 2-3 minutes.

When the eggplants are tender, switch off the flame & garnish with coriander leaves. 

                        Serve with rice or chapatti.

Sojne Shak Bhaja (Moringa / Drumstick Leaves Stir Fry - Bong style)

 

           'Sojne Shak Bhaja' or Bengali style Moringa / Drumstick Leaves stir fry is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. It is best relished with hot steamed rice. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation, lowers blood sugar and cholesterol. 

          This dish is prepared by sautéing together onion, garlic, green chilies and moringa leaves. For more variations, you can also add few chopped veggies like eggplants, potato, pumpkin, radish, etc. before adding in the greens. 

          To get a pungent kick out of this dish, a tsp. of raw mustard oil is drizzled over the end product. This is mostly enjoyed with hot steamed rice for a comfort lunch.

• 3 cups moringa / drumstick leaves, washed & drained well
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1 tsp. nigella seeds
• 8-10 garlic cloves, crushed
• 1 onion, chopped 
• 2 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. rice flour mixed with 1/2 tsp. roasted cumin powder and 1/4 cup water

          Chop the moringa leaves finely and keep aside. Heat 2 tbsp. mustard oil in a pan. Temper with dry red chili and nigella seeds. Sauté for a few seconds. 

          Add the garlic and stir fry for a minute. Now add the onion and sauté till light brown. 

 

          Add the chopped greens, salt, turmeric powder and green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

          Then add the rice flour slurry and cook till it is well combined and everything comes together. 

           Switch off the flame and drizzle the remaining mustard oil. Serve with hot steamed rice for a great comfort meal. 

Heat 2 tbsp. mustard oil & temper with dry red chili & nigella seeds. Sauté for a few seconds. 

                   Add the garlic & stir fry for a minute. 

                Now add the onion & sauté till light brown. 

Add the chopped greens, salt, turmeric powder & green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

  Add the rice flour slurry & cook till it is well combined & everything comes together. 

        Switch off the flame and drizzle the remaining mustard oil. 

                 Serve with hot steamed rice for a great comfort meal. 

Broccoli Stir Fry (South Indian flavour)

 

           Broccoli is considered healthy with the benefits of fibre, iron, vitamins and calcium. So if your are bored with the usual Broccoli soup or salad? Then try this simple stir fry dish with a South Indian flavour. It is a dry preparation which can be served as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

• 1 medium size Broccoli florets
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• few curry leaves
• pinch of asafoetida
• 1 tsp. sambar powder
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. chili flakes

          Heat oil in a pan and temper with mustard seeds, asafoetida, urad dal and curry leaves. Sauté for a few seconds. 

  

          After it stops spluttering, add the chopped garlic and stir fry till it turns pink. Then add the onion and fry till light brown. 

          Now add the chopped tomatoes and continue to sauté till well mashed up and the oil separates. 

          Add the broccoli florets, salt, turmeric powder, sambar powder and chili flakes. Cover and cook on a low flame till it is done. It should be al dente. 

          Serve as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal.