This is a simple homemade side dish made out of the stems of the cauliflower. It is usually discarded but you can make this delicious stir fry with potatoes, onion and other basic ingredients. You can also add in eggplants, pumpkin, broad beans or any veggie preferred, to make it nutritious. Enjoy it with either rice or chapattis for a nice healthy meal. So check out the step by step pictorial recipe to prepare this simply delicacy.
- Stems of one cauliflower, sliced
- 1 potato, sliced lengthwise
- 2 tbsp. mustard oil
- 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1-2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 2-3 tbsp. coriander leaves, chopped
- 1 tsp. raw mustard oil
Pressure cook the stems in sufficient water for one whistle. Drain and keep aside. Heat oil in a pan and temper with panch phoron and asafoetida. Sauté for a few seconds.
Add the onion, garlic and green chilies. Fry till the onions turns translucent. Add the potatoes and all the dry spices. Fry on a medium flame till they turn slightly soft.
Now add the boiled stems and cook, covered for 2-3 minutes or till all the veggies are done. Add the coriander leaves and mustard oil. Give it a toss and serve as a side dish with either rice or chapattis.
Pressure cook stems for one whistle. Drain & keep aside.
Slice potatoes lengthwise.
Heat oil & temper with panch phoron & asafoetida. Sauté for few second.
Add onion, garlic & green chilies. Fry till onions turns translucent.
Add potatoes & all dry spices. Fry on med. flame till slightly soft.
Add boiled stems & cook, covered for 2-3 min. or till veggies are done.
Add coriander leaves & mustard oil. Give it a toss and.
Serve as a side dish with either rice or chapattis.
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