Phulkopi Dantar Chochori/Cauliflower stem in mustard sauce

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Bengali cuisine has many dishes that make use of the parts of vegetables that would normally be thrown away. Khosha bata(Peel Relish), Dantar chochori , leaves eg all kinds of shak motor to aloo or machher matha (fish head). Bengal, which has survived through a number of austerities, including major natural calamities, famines and the hideous – partition, had to find resources for survival. In this process, cooks have created dishes which have become masterpieces of Bengali cuisine.

Phulkopi’r data (the stalk of cauliflower) is the main ingredient of this chochori. Though cauliflower is available throughout the year, this dish is mostly prepared during winter when the stems are tender.

Phulkopi Dantar chochori

Course: Side Dish

Cuisine: Bengali (Indian)

Preparation time: 10 minutes

Cook time: 25 minutes

Servings: 4

Ingredients

1½ cup of stems of the cauliflower cut into thin long matchstick slices(Leaves can also be added)
1 cup of raddish cut into thin long matchstick slices
1 cup of brinjal cut into thin long matchstick slices
1 potato cut into thin long slices
3-4 green chilies
2 tablespoons of mustard paste
Salt to taste
8-10 boris
1 teaspoon of paanchforon
3 tablespoons of mustard oil

Directions

In a kadai add the oil and heat it. Fry the boris and keep them aside.
Temper the remaining oil with paanchforon.
As the oil turns aromatic, add the potatoes and saute them for a couple of minutes.
Then, add the cauliflower stems along with the raddish sticks and continue sauteing for another minute.
Add the brinjal pieces to the kadai and continue cooking.
Throw in the green chilies, salt and turmeric powder to the kadai along with ½ cup of water.
Continue cooking till all the vegetables are cooked through.
Add the mustard paste to the kadai along with 2 tablespoons of water.
Crumble the boris and add them to the kadai and continue cooking on low flame till it becomes semi dry. (Do not dry the sauce completely)
Turn off the flame and enjoy this winter delicacy with steamed rice.

Step by step instructions to prepare Phulkopi Dantar Chochori

In a kadai add the oil and heat it. Fry the boris and keep them aside.

Temper the remaining oil with paanchforon.

As the oil turns aromatic, add the potatoes and saute them for a couple of minutes. Then, add the cauliflower stems along with the raddish sticks and continue sauteing for another minute.

Add the brinjal pieces to the kadai and continue cooking.

Throw in the green chilies, salt and turmeric powder to the kadai along with ½ cup of water. Continue cooking till all the vegetables are cooked through.

Add the mustard paste to the kadai along with 2 tablespoons of water.

Break the boris and add them to the kadai and continue cooking on low flame till it becomes semi dry. (Do not dry the sauce completely)

Turn off the flame and enjoy this winter delicacy with steamed rice.

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