Phulkopi Dathar Chorchori / Mishmash with Cauliflower Leaf Stalk

Phulkopi Dathar Chorchori 

Going through the photos lying in my album, I found so many pictures - time I sorted and shared them. These pictures of the Phulkopi Dathar Chorchori were clicked long back but never got a chance to be on the BlogSpot.

I sat looking at the pictures and then…

‘Why?’ cries the picture.

My consolation words, “nothing was written about you, so it stands where it is”.

“Didibhai, give me the chance to be shared with others”, say the pictures.

I thought over the words of this Cry-baby. Sitting there it may get into oblivion, so better show-off the texture, colour and the way of preparation using my thoughts and words.

Bengalis don’t like to throw away even the peeled skin of so many vegetables. Aloo-r khosha/potato skin, lau-er khosha/bottle gourd skin, kancha kolar khosha/green banana skin, and so many other peels are chopped and cooked into chorchoris or batas/paste in most Bengali kitchens.

The other day a friend told me, “I was served with the potato peel chorchori at a Bengali friend’s home and it tasted wonderful. If you have the recipe, can you share it with me?” A soft smile crossed my lips and then the sharing and…

We have so much to learn from one another and what the harm in owning up and speak out loud and say, “I’ve learnt this from so and so”. Every day is a learning day, be it in whatever field it may be.

Winter comes and the season brings with it fresh cauliflowers. Phulkopir dalna is a very common dish in my home. So also Aloo Phulkopir bhaja, phulkopir singara/samosa, phulkopir pakora, gobi paratha and…

Some childhood reminiscences: During winter the hens kept in the huge enclosures were fed with phulkopir saag and danta/cauliflower greens. They pecked with their beaks and even fought with their mates for their share. The cows were also given the greens and then they sat chewing the cud. At times the parrots nibbled the leaves, but not to their liking, they loved the Kundrus, that too the red ripe ones. Common pets, the dogs and cats were least bothered about the vegetable. As I write this I wonder how nice my childhood days were. Living in big houses with large Uthuns/open cemented space, and how we played Kumir danga/Land and the crocodile. My sons get this luxury in their Didas and Thammas house. Change has made all the difference.

Time I got out of this natter and do justice to my Cry-baby…phukopi dantar chorchori…or else will not come out of its shell again.

Phulkopi Dathar Chorchori with Rice

For the Kopir danta chorchori:

Separate the greens from the stem and the cut out thin strips from the stalks of about 2 inches long. Wash and keep it aside for that’s the main stuff of this dish -- should be about a medium bowl full.

Other ingredients:

Mustard seeds: 2 tbsp

Potato 1: Cut into mini dices

Pumpkin: about 150 gms cubed

Tomato 1: cubed

Green chilli: 3-4

Turmeric powder: ½ tsp.

Red chilli powder: ¼ tsp

Salt to taste

Sugar to balance the taste

Preparation:

Put the pieced stalks, potato, tomato and pumpkin and some water, about 1 cup, and pressure cook it for 2 whistles or till the stalks are soft but with the crunch.

Make a paste of mustard seeds, 2 green chillies, a pinch of salt and a pinch of turmeric.

Now heat about a tsp. of oil in a wok. Once it is hot add the 2 remaining slit green chillies and give a stir. Soon add the contents from the pressure cooker and stir again to mix well.

Add the turmeric and red chilli powder. Once the boil comes add salt and sugar and let it cook. Add the mustard paste and mix well and cook till the pumpkin and the potatoes give a body to the Chorchori and let the water dry completely. Now it is ready to be served. That’s one of the magic of Phulkopir danta.

© gouriguha 2013

Aloo, Phulkopi, Karaisuti Kosha/Cauliflower, green peas and potatoes fried with spices

When the word “Kosha” comes up, I will prefer the list to be headed by Mangsho Kosha. Long time back I wrote about Kosha Mangsho here. That dish fell under the non-vegetarian category. But this one is totally vegetarian.

I have many vegetarian friends but they feel without adding onion and garlic a dish cannot be that tasty. Mr. S, a very close family friend, happens to be regular visitor. There is always discussion on various topics and when it comes to cooking and recipes he believes that without onion and garlic cooking a tasty dish is not possible. The best part is he always relishes my preparations without the thought that it is Satvik (sans onion and garlic). Last week when he visited us, for the first time, I was stunned to hear from him that he now prefers to eat satvik preparations.

“Why the sudden change”

No reply

I repeat and this time his mouth brings about a big smile.

This preparation is simple, easy and tasty.

Ingredients:

1 Cauliflower: Separate the florets and put them in a bowl of water to which add some haldi powder.

2 medium size Potatoes: Peeled and cut into 8 pieces

1 cup green peas

1 Tomato cubed

Spices:

Dhania powder 1 ½ tsp

Jeera powder ¾ tsp

Haldi powder 1 tsp

Red chilli powder ½ to 1 tsp as per your taste

Sugar 1 tsp (you may or may not add this)

Salt to taste

Put all the spices in a small bowl and add some water to make a thin paste

Oil for cooking.

Once everything is ready add some oil (about 2 tbsp) in a kadhai/wok/ pan. Once hot add the florets and stir fry for a couple of minutes. Remove the florets and keep them waiting for their next turn. Now add some more oil (about 1 tbsp) to the cooking vessel and once it is hot add the spices soaked earlier. Stir for about 2 to 3 minutes over a low flame. To this add the cubed tomatoes and stir fry, lessen and increase the flame as needed. By this time the tomatoes has left its juices and become soft and the masala/spices will separate from the oil.

Time to add the potatoes and stir for a minute. Put in the green peas and just give a stir. Now add a cup and half of water and cover and wait for the first boil to come. Time to add the half-fried cauliflower florets. Cover and let it cook till all the vegetables are cooked and the water has dried completely.

Easy to cook and good to taste.

Serve the dish with hot rotis, parathas or even with a plate of rice and dal (bhat and dal/dal chawal).

© gouriguha 2013