Fulkopi’r Data Bhaja is a classic Bengali dish that is prepared using the stalk, leaves and core of the cauliflower. It is a simple pure vegetarian dish that you can prepare with very basic ingredients.This Cauliflower Stalk Stir fried is a great way to embrace the concept of no-waste-food.
The steams and the leaves of a cauliflower have more nutrition than the florets which sadly often goes straight in the bin. So, use it to make this simple Fulkopi’r Data Bhaja that goes wonderful with rice or roti/paratha.
What ingredients you need for Fulkopi’r Data Bhaja
Cauliflower stalks including the leaves attached to it
Fulkopi’r Data Bhaja is not a spicy dish. A couple whole green chili is added at the end which adds a lovely flavor without making the dish super spicy. If, however you prefer heat, then add finely chopped chili.
This dish is pure vegetarian, so no garlic or onion goes is added.
The cauliflower stalks/stems shouldn’t be cooked to mushy. Keep it little crunchy.
Often Fulkopi’r Data is cooked with a few other vegetables like pumpkin, eggplant and then flavored with white poppy seed paste or mustard seed paste. It is then called Fulkopi’r data chorchori, a quintessential Bengali vegetarian dish.
Whether you add a lot for veggies or keep it simple with just potatoes, you will definitely enjoy he crunch of the cauliflower stalk/stems.
Fulkopi’r Data Bhaja - Cauliflower Stalk Stir fried
Yield: Serves 3
Fulkopi’s Data Bhaja is a classic Bengali dish that is prepared often along with a cauliflower curry or probably the next day. In other words, very rarely does Cauliflower stalk goes in the bin without being used in some form of stir-fried dish, often also referred to as Fulkopi’sdata chorchori. This Cauliflower Stalk Stir fried is a great way to embrace the concept of no-waste-food.
Stalk of a cauliflower. Use the core and the leaves too
potato - 1 large
fresh green chili - 2
mustard oil - 1 tablespoon
nigella seeds - 1 teaspoon
salt - 1 teaspoon
sugar - ¼ teaspoon
turmeric powder - ½ teaspoon
cumin powder - ½ teaspoon
coriander powder - ½ teaspoon
fennel powder - ¼ teaspoon
Separate the stems out of the core and separate the leaves from the stems. Don’t discard the leaves or the core.
Start by thinly slicing the stems. If the edges of the stems look a little bruised, then trim it off and discard.
Once you slice the stems into matchstick, chop it half. Take the core and finely chop it. Then the leaves and roughly chop it.
Peel the potato and cut into thick matchstick and then slice it half. You want the potato and the cauliflower stem to be sliced insimilar way.
In a wok pour the mustard oil and when it gets hot scatter the nigella seeds. Let it sizzle for a while then scatter the potato. Add the salt and half of the turmeric. Give a stir and cook for 2 minutes.
Add the sliced stems and the chopped core. Stir around to mix everything. In a bowl add all the spices (cumin powder, coriander powder, fennel powder, rest of the turmeric powder). Mix it with little water to form a paste. Add the spice paste to the wok and stir it around. Cover and cook for 5 minutes.
Add the chopped leaves and mix it around. Sprinkle the sugar and the green chili. Stir it around, cover and cook for 5 minutes.
Taste for salt and add any if needed. Using a fork pierce the cauliflower stems to see if it’s cooked through. It shouldn’t be mushy and should have some crunch.
Enjoy it warm with rice or roti.
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