Fulkopi Patar Chhenchki
Fulkopi patar chhenchki uses cauliflower leaves and stems in a quick Bengali stir-fry, turning a humble trimming into a mustard-oil side with chile, nigella, and soft bite.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Slice cauliflower leaves and stems thinly so they cook evenly.
Temper nigella seeds and green chiles in mustard oil.
Add the leaves and stems with turmeric and salt, tossing over high heat.
Cover briefly so the tougher stems soften without becoming watery.
Finish dry with grated coconut and cilantro.
π· Perfect Pairings
Complete your meal with these
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