Phoolkopi Data Chochori (Cauliflower Stalk mishmash)

Today our lunch was simple comfort food, absolutely heavenly. The show-stopper was Phoolkopi Data Chochori . The stalk of the cauliflower is the main ingredient in this chochori which is a spicy mishmash. I have learnt all these dishes from my grand-ma and ma even though this one missed that special affectionate touch of ma.

Bengali cuisine has many dishes that make use of ancillary parts of vegetables that normally be thrown away- peels, leaves, stalks and so on. Another such dish is Alu Khosha bhaja (the potato peel fry) , a culinary delight prepared with normally thrown away potato peels.

Bengal which had suffered and survived several large-scale adversities in the past including major famines, has had to be resourceful when comes to sustenance. But in the process they created dishes that have become embedded in the Bengali culinary tradition.

The spicy mishmash or chochori is an extremely delectable dish, try it with light Dal (lentils) and steamed rice .

Recipe of this spicy mishmash

Soak mustard seeds in water for sometime. Grind them to a fine paste along with 2 green chillies water. Set aside.

Separate the stalk from the cauliflower and wash them thoroughly. Cut them into fine thin pieces. For thicker stalk, you may have to divide them horizontally .

Place the chopped stalk in a saucepan with salt and water. Cover and steam till stalks become tender after which strain the water.

While the stalk is steaming, cut potatoes , pumpkin and aubergine in small pieces. I have only used potatoes as I didn’t have pumpkin or any other vegetables at home. Chop the tomato and slit green chillies.

Heat mustard oil in a pan. Temper the oil with dried red chillies and kaalo jeere.(onion seeds)

Add potatoes and stir-fry them on medium heat for 2 minutes. Then add pumpkin and fry for 2 minutes. Similarly, add aubergine and continue frying. Add the tomatoes.

Next, add turmeric, salt and sugar and continue frying. Then add the steamed cauliflower stalk.

After sometime , add the mustard paste. Saute on medium heat for sometime. Add some water if needed. Cook it covered for sometime , occasionally stirring it and your chochori is ready when it sticks on the side of the pan.