Cauliflower Stem Recipe in Bengali Style


Who says Bengalis’ most favourite things to eat are mostly fish dishes? Well, Bengalis do know how to cook and eat a variety of vegetables too. Today I want to share a traditional and authentic Bengali recipe which is prepared with cauliflower stems. This recipe is known as phulkopir data chorchori or cauliflower stem recipe in Bengali style.

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Being a North Indian and married in a Bengali family I learned a lot about their culture and cuisines over time. I can assure you now that the saying is very much true that Bengalis just don’t like to throw away any part of any vegetable. Believe me, they also cook them in a delicious way - starting from stir fry to spicy curry or sauce.

Benefits of using cauliflower stem

First of all, let me tell why you should not throw stem and leaves of cauliflower in the very first place. Cauliflower is considered as a good source of protein, minerals and fibre and the stems are just as much nutritious as the florets. Although they are a little chewy, but if you slice them thin and cook just a moment longer then you can use them in soups or make healthy recipes out of them.

It is well known that Cauliflower is an excellent source of vitamin C, vitamin K, folate, and vitamin B1, B2, B3, and B6 along with minerals potassium and magnesium, and protein.

How to select and store cauliflower

If you want to cook delicious recipe then you should also know how to choose fresh vegetables. In case of cauliflower, always look for a clean, creamy white head with densely packed florets. Avoid Spotted or dull-coloured cauliflower. Also you can see if heads are surrounded by many thick green leaves then they are better protected and will be fresher.

While storing, store in a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture. In this way, you can store and keep them fresh for 4 to 7 days in your refrigerator.

Cauliflower grows in the months of October and November in India and is best consumed during its peak season.

Cauliflower Stem Recipe in Bengali style

Cauliflower is one of the most versatile vegetables you can get in every Bengali kitchen. Whether it’s a simple Bengali style cauliflower curry or a mix vegetable pickle - cauliflowers are everywhere, even in fish curries. But these cauliflower preparations are done with the florets. Stems are preferably used in chorchori and make this dish even more delicious.

What is Chorchori

Chorchori is a frequently prepared and perhaps the most flexible, quick and extremely popular Bengali dish, often served with hot steamed rice. It can be cooked with any combination of available vegetables in the house. Mostly, the vegetables are cooked with aromatic spices, especially Panch Phoron, if it’s a vegetarian preparation.

What is Paanch Phoron

Panch phoron literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and is a mix of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. Unlike most spice mixes, panch phoron is almost always used whole.

Phulkopir Data Chorchori | Cauliflower Stem Mix Veg

No need to throw away those cauliflower stems! This easy to cook recipe will let you cook those stems in the most delicious way.


  • 1 medium Cauliflower
  • 1 medium Potato
  • ½ medium Brinjal
  • 1 medium Tomato


  • 1 tsp Cumin seeds
  • 3 tsp Black mustard seeds
  • 2 Green Chillies
  • 1 inch Ginger


  • 1 tsp Panch Phoron
  • 1 Bay leaf


  1. Grind the mustard paste ingredients together into a fine paste.

  2. Thinly slice the stem and leaves of the cauliflower.

  3. Boil them in about a litre of water for 5 mins with 1 tsp salt and strain afterwards.


  1. Heat 1 tbsp musturd oil in a pan and sauté bay leaf and panch phoron until brown and fragrant.

  2. Add potatoes, stir for a min and then add brinjal.

  3. Add ½ tsp turmeric powder and ½ tsp salt and mix well.

  4. Add tomato and stir for 2 mins.

  5. Next, add boiled cauliflower stem pieces and mix well.

  6. Finally, add the mustard paste and mix well again.

  7. Cover and cook on medium flame for 10 mins and keep stirring in between. Cook until the potatoes are tender.

  8. Garnish with chopped coriander and serve with hot steamed rice.

You can also visit and subscribe to the YouTube channel Paanch Phoron for more traditional and authentic Bengali recipes.

Let me know

Do you know any other recipes of cauliflower stem? If yes then share it with me in the comments section.

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