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Home Dish Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C

Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C

Name: How to cook Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C

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 state/city… Though for us we do get almost throughout the year, nowadays but I believe, winter time is the best season surely for most of the fresh veggies occupying the market place… I this particular recipe- In fact nothing from the Cauliflower gets wasted- Obviously, the florets are used in preparing the most delectable curries, the stalks/stems are used thus (this recipe) & even its leaves are cooked too, in a similar delectable & most amazing manner & all of that taste absolutely delicious and immensely flavourful 😋

Ingredient

Food ration :

3-4 people

Cooking time :

20-30 mins. Pre

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)

1/2 tsp

or A Pinch Sugar

1/2-1 Cup

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

Potato: Diced or Chopped up into matchsticks

1/2-1 Cup

Yellow Pumpkin-Diced or Chopped up into matchsticks

1/2 Cup

Sweetpotatoes: Diced or Chopped up into matchsticks

Brinjal/Eggplant: Diced into Medium Cubes

1/2 Cup

French Beans or Broad Beans: Optional- I didn’t use since wasn’t there with me

1/4 Cup

Mustard Oil: To be used in 2 Batches

2.5 tbsps

For the Mustard Paste: sustard Seeds

1 tbsp

Brown Mustard Seeds

2-3

Fresh Green Chillies

1/2 tsp

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

Tempering Spices: Bay Leaf

1-2

Dry Whole Red Chillies: Slit

1 tsp

PanchPhoron

Fresh Green Chillies: Slit

1/2 tsp

Turmeric

1 tsp

Red Chilli Powder

Cooking instructions

* 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

* Step 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

* Step 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

* Step 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 !