Aloo-bhate/Simple Potato dish – It’s all in the Name

I never thought I would be sharing this simple thing. Someone was very curious to know all about the Bengali Aloo-bhate. All I could describe was hidden in the smile that came to me. She felt silly for she did not know how Bengalis make their food take a name even if that preparation was the simplest.

Kumro Saag-er Chorchori/Curried Red Pumpkin Greens – Bengali Dish

It is not every day that kumro saag is available in the market. If the vegetable vendor is asked to get some, he will try and get it for his regular customer. He may take some days to get the saag for this is not commonly sold in the market.

There are some who hate green leafy vegetables. For them this saag specially may mean something very absurd. “Kumro/pumpkin, is ok, but the saag, really strange. God knows how it tastes after being cooked or is it simple waste of time,” that’s what Mrs N was telling her friend when she heard about this recipe. This reminds me of the film Chupke Chupke, where a Botanist is referred to as ‘Ghaas phus ka doctor’.

There’s absolutely nothing to mind when the saying goes, “Aap ruchi khana, par ruchi pehenna”.

This saag was plentily available in our house. The cowshed in the backyard of our house had a thatched roof. So Maa sowed the pumpkin seeds and let the creeper climb and spread all across the hay thatch. When the flowers came, some were fried into tasty Kumro phul bhaja. The pumpkins were let to grow to the size that could then be cut off and cooked. Pumpkins don’t rot and can be remain for days, so it can be cut into long strips as per requirement and used in the kitchen. Of course friends and relatives also got a share of it.

Aloo, Begun, Seem, Kumro aar Sojne Da(n)ta-r Chorchori aka Simple Vegetable Combo

Summer days are making life unbearable. Temperatures are on the rise. So also the temperature of the Cricket fever of India is getting hotter. By now the news has spread far and wide about the betting going on for the IPL matches. Huh! How much money can satisfy the needs of a human? Running after money is good as long as it is hard earned – but…

Better to remain silent as I don’t watch the cricket matches these days for the bugle had already sounded many many many … how many many’s will I write to satisfy this small mind.

Moving out of all this trash, I’m getting back to a comfort summer dish for lunch. This is a soothing side dish for lunch. Nothing much, a peep into the fridge and the most common veggie is there to complete the preparation. Some may not have the Sojne Da(n)ta/ Drumsticks, but this is the one that adds more taste to it.

I’ve been cutting the sojne da(n)ta and storing them in my deep freezer, and it has remained fresh for days. Out from there and it goes into my Chorchori.

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