How to Make Perfect Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori

  • 3 min read
  • Jan 29, 2022

Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori. Great recipe for Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi'aur Dnata-Chingri'aur Jhal-Chorchhori. A very much known & a commonplace recipe in any Bengali households, mostly during the winter seasons wherein the best versions of the cauliflower produces are well prevalent in the. Phulkopi'r data chorchori: Phulkopi'r data (the stalk of cauliflower) is the main ingredient in this chorchori (a spicy mish-mash).

Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori The dominant spice is mustard paste, which lends it a fiery. Line a baking sheet with parchment paper. Place cauliflower steaks on the prepared baking sheet. You can make Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori using 20 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori

  1. You need 1 of Fresh Cauliflower Stalks: Thinly Sliced- Washed well & parboiled & well strained- Keep the boiled stock in reserve for later use- (Reserve the Florets & Leaves for other delicious dishes/recipes).
  2. You need To Taste of Salt.
  3. It’s 1/2 tsp of or A Pinch Sugar.
  4. It’s 1/2-1 Cup of Fresh Prawns: Medium/Small- Optional (I use it if it’s handy to enhance the its tastes even more)- However, It’s done without it as well tasting amazingly DELISH.
  5. Prepare 1 of Potato: Diced or Chopped up into matchsticks.
  6. It’s 1/2-1 Cup of Yellow Pumpkin-Diced or Chopped up into matchsticks.
  7. Prepare 1/2 Cup of Sweetpotatoes: Diced or Chopped up into matchsticks.
  8. Prepare 1 of Brinjal/Eggplant: Diced into Medium Cubes.
  9. You need 1/2 Cup of French Beans or Broad Beans: Optional- I didn’t use since wasn’t there with me.
  10. It’s 1/4 Cup of Mustard Oil: To be used in 2 Batches.
  11. Prepare 2.5 tbsps of For the Mustard Paste: sustard Seeds.
  12. It’s 1 tbsp of Brown Mustard Seeds.
  13. You need 2-3 of Fresh Green Chillies.
  14. Prepare 1/2 tsp of or To Taste Salt: All the ingredients for the Paste, need be soaked in the warm water together & then blended well together into a nice smooth paste.
  15. Prepare 1 of Tempering Spices: Bay Leaf.
  16. You need 1-2 of Dry Whole Red Chillies: Slit.
  17. Prepare 1 tsp of PanchPhoron.
  18. You need 2 of Fresh Green Chillies: Slit.
  19. Prepare 1/2 tsp of Turmeric.
  20. You need 1 tsp of Red Chilli Powder.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Cauliflower stems (and the leaves too!) are edible. Removing the core, even very carefully, will cause the steaks to fall apart. I do remove the outer leaves and trim the very bottom of the stem, but I leave the core intact, and I find that it softens nicely and it is delicious when baked.

Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori step by step

  1. Get all the aforementioned veggies washed, cut up & set aside- The Mustard Seeds Paste to be freshly blended & set aside with a cover on- Prawns are gently sautéed by marinating with some salt & turmeric & having rested for 15 mins. Heat up a frying pan over the medium flame next & add in the mustard oil & allow it to fume well enough to release its excessive pungent smell & turn a bit pale- Then add in the tempering spices & sauté until they’ll turn aromatic nicely & start splattering.
  2. In goes the chopped veggies, one after the other- Eggplants & the parboiled cauliflower stalks at the last & after dropping in each veggies, sauté it for a minutes time & then add on the other- Sauté nicely by adding in some more salt & sugar as well- Add in some splashes of warm water while sautéing the veggies, so that they don’t stick to the pan & get burnt- Cover & cook for sometime more until the veggies turn soft & tender enough.
  3. Once that’s done: Add in the Mustard Paste & the lightly sautéed prawns (if using it) to it along with some more water to it by washing the blender jar, ensuring the entire paste is cleaned well & poured into the pan with the sautéed veggies mixture to be well combined & finely incorporated with- Cook with the lid on & stirring occasionally in between ensuring the mixture doesn’t stick to the pan & becomes well cooked, raw smell of the mustard paste is completely gone.
  4. Also, it’s finely blended with the entire mixture, giving out a tender & mushy texture to it- Finish it off with the dash of the reserved mustard oil & a tsp of the Dry Roasted PanchPhoron, giving it all a good mix & There you go It’s absolutely ready to be served now with hot steamed rice and any other condiments of your choice !.

One of the simplest ways to use up a whole cauliflower is with a spicy cauliflower and spinach curry. Simply fry onions until soft, add korma curry paste; fry until fragrant. Add a tin of chickpeas and a tin of coconut milk; bring to the boil. Spicy Roasted Cauliflower with Rosemary Recipe. This roasted cauliflower recipe is delicious to eat as it is easy to make.