Saturday, November 19, 2016

Curried Cauliflower Stalks & Leaves

Danthal/Curried cauliflower stalks

With a lot of cauliflower eating sessions, there's plenty of stalks/stems left over. With the tender leaves, I usually add them to most dishes that have cauliflower in them or to curried potatoes. But sometimes I save them to make a dish that includes only the stalks where I also throw in the leaves. This is also a way of treating ourselves to essential fibres.

Ingredients:
300 grams cauliflower stalks and leaves
2 medium onions, peeled and grated
2 cloves of garlic, peeled and crushed
A small piece of ginger, peeled and grated fine
1 tsp coriander powder, toasted and ground
1/2 tsp cumin powder, toasted and ground
1/2 tsp fenugreek powder
A quarter tsp garam masala powder
1 tsp red chilli powder
A quarter tsp turmeric powder
Salt to taste
4 tbs mustard oil
A few coriander leaves/sprigs for the garnish
For the tempering...
Cumin seeds
2-3 dry red chillies
2 Indian bay leaves/tejpatta
Danthal/Curried cauliflower stalks

Method:
Cut the stems into even pieces. Remove the hard and stringy outer cover of the central stalk with a paring knife. Cut into the same size as the stems.
Rinse in several changes of water to get rid of any soil or grit.
Soak the vegetable in warm water as you prepare the rest of the ingredients.
Drain the stalks in a colander then heat the oil in a kadhai. 
When the mustard oil comes to smoking point, throw in the cumin, red chillies and the tejpatta.
Add the onion, ginger and garlic. Fry till the mixture turns a little pale in colour.
Add the drained stalk/leaves and cook till they turn softer. Add the rest of the spices except the garam masala. Season with salt.
Add about a little less than half a cup of water and continue to cook till the stalks are done and the water dries up. I like the stalks to have a bit of bite to them.
Add the garam masala, give it a good stir and remove from the fire.
Transfer to a serving dish and garnish with coriander leaves.
This is a lovely side dish that goes well with rice and dal.
 

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