fulkopir dantar chorchori

Bong Eats’ phulkopi’r data chorchori is a Bengali vegetable curry built around cauliflower stalks. Potato, pumpkin, brinjal, sheem and tomato join the stalks in the selected recipe.

The source describes fiery mustard flavour and contrasts stalks that retain their bite with softer vegetables. Fried daler bori adds the nutty crunch described by the author.

The selected yellow and brown mustard seeds soak before grinding with two green chillies and separate water. The stalks are washed and cut into fine matchsticks, steamed with salt and water, then strained while that cooking liquid is kept.

The bori fries in mustard oil and is removed. The same oil is tempered with dried red chilli and nigella before potato, pumpkin, sheem, brinjal and tomato enter in stages. Turmeric, main salt and sugar follow before the steamed stalks return.

The same mustard paste is sautéed through the vegetables, using a little of the retained stalk liquid if needed to loosen sticking mustard. Broken fried bori and the remaining slit chilli return, then chopped coriander finishes the dish. The source offers steaming rice as an accompaniment.