Phulkopi’r Data Chorchori

Cauliflower stalks in a fiery mish-mash with seasonal vegetables in this no-waste Bengali recipe

  • Cooking time
    1 hour
  • Calories
    kcal
Recommended by
97.7
%
of
11289
members who rated this recipe on Youtube

Phulkopi’r data (the stalk of cauliflower) is the main ingredient in this chorchori (a spicy mish-mash). This preparation is best made when cauliflower is in season during the winter months. The stalk of such cauliflower is kochi (tender), which means not only that it is less fibrous than off-season cauliflower stalk but that it is also less astringent. Other vegetables in this chorchori—potatoes, pumpkin, brinjal, tomatoes—add a variety of flavours and textures. The dominant spice is mustard paste, which lends it a fiery character. The phulkopi’r data, though cooked twice—first steamed and then sautéed—retain their bite. Fried dal’er bori (sun-dried lentil dumplings) adds nuttiness and crunch to contrast with the otherwise mushy texture of the chachchari.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
4 servings
  • 150 g phulkopir data (cauliflower stalks)
  • 120 g pumpkin
  • 80 g brinjal
  • 60 g sheem (broad beans)
  • 20 g tomato
  • 60 g potato
  • 3 pcs green chillies
  • 6 g coriander leaves
  • 25 g mustard seeds
  • 35 g mustard oil
  • 1 pc dried red chilli
  • ¼ tsp kaalo jeere (nigella seeds)
  • ¼ tsp turmeric
  • 6 pcs bori
  • 10 g salt
  • 15 g sugar

Method

  1. Soak mustard seeds (we like to use half yellow and half brown mustard) in water for at least 2 hours. Grind them to a fine paste along with 2 green chillies and 60 g water. Set aside.
  2. Separate the stalk from the cauliflower and wash them thoroughly. Cut them into fine, 2-mm matchsticks. For thicker stalk, you may have to divide them horizontally to flatten them.
  3. Place the chopped stalk in a saucepan with 3 g salt and 100 g water. Cover and steam for 8 minutes, after which strain and set the water aside. You may need it during the cooking.
  4. While the stalk is steaming, cut potatoes in 2-cm-wide wedges, pumpkin in 3-cm cubes and brinjal in 5-cm-long segments. Also halve the sheem, roughly chop the tomato, slit green chillies and finely chop coriander leaves.
  5. Heat 20 g mustard oil in a pan. Fry the dal’er bori in it for about 20 seconds until golden-brown. Set aside.
  6. Now temper the oil with dried red chillies and kaalo jeere.
  7. Add potatoes and stir-fry them on medium heat for 2 minutes. Then add pumpkin and fry for 2 minutes. Similarly, add the sheem and brinjal, both at 2-minute intervals from one another and continue frying. Add the tomatoes.
  8. Next, add turmeric, salt and sugar and continue frying. Then add the steamed cauliflower stalk.
  9. After about 2 minutes add the mustard paste. Saute on medium heat until the raw smell of mustard is gone. This should take about 5 minutes. If during this time you find the mustard sticking to the pan, deglaze it with a splash of the water left behind from steaming the stalk.
  10. Break up the fried bori into tiny shards and add it to the pan, along with a slit green chilli. Cook for a couple more minutes before adding chopped coriander.
  11. Serve with steaming rice and a light dal.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
    kcal
Viewers liked this
%

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%
See all New recipes »
No items found.