Fulkopi’r Data Bhaja - Cauliflower Stalk Stir fried

Ingredients

• 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 - 1/4 teaspoon
• turmeric powder - 1/2 teaspoon
• cumin powder - 1/2 teaspoon
• coriander powder - 1/2 teaspoon
• fennel powder - 1/4 teaspoon

Instructions

1. 1

   Separate the stems out of the core and separate the leaves from the stems. Don’t discard the leaves or the core.

2. 2

   Start by thinly slicing the stems. If the edges of the stems look a little bruised, then trim it off and discard.

3. 3

   Once you slice the stems into matchstick, chop it half. Take the core and finely chop it. Then the leaves and roughly chop it.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Add the chopped leaves and mix it around. Sprinkle the sugar and the green chili. Stir it around, cover and cook for 5 minutes.

8. 8

   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.

9. 9

   Enjoy it warm with rice or roti.