Everything changes with time and so do our cuisines. Some of the recipes are modified and some get lost altogether. "Gobi Danthal" Sabzi from Panjab is a flavorful and spicy vegetable dish crafted from cauliflower stalks and leaves, a creative way to make the best out of waste! This curry involves using the cauliflower stems (stalks) and leaves. While you might not expect cauliflower stalks to be tasty, in fact, this dish is surprisingly delicious!
- 3 cups cauliflower stalks
- 1 teaspoon mustard oil
- 1 onion
- 2 teaspoons ginger and garlic paste
- 3 green chilies
- 2 tomatoes
- 1 teaspoon cumin seeds (Jeera)
- ? teaspoon chaat masala
- ? teaspoon garam masala
- ? teaspoon red chili powder
- ? teaspoon turmeric powder
- Salt to taste
- Coriander leaves
- Begin by washing and rinsing the cauliflower stalks and leaves to remove any muddy residue. Chop them into 2-inch pieces.
- Heat mustard oil until it reaches the smoking point. bring down the heat and add cumin seeds.
- Add ginger-garlic paste and sauté until the raw smell vanishes.
- Sauté the onions until they turn glassy.
- Add tomatoes and cook until they become mushy, and the oil starts to separate.
- Next, add the masala (chaat masala, garam masala, red chili powder, and turmeric powder) and fry for a couple of minutes.
- Add the cauliflower stalks and mix thoroughly.
- Cover and cook until the stalks are tender yet retain a slight crunch.
- Serve the dish garnished with coriander leaves. Enjoy it with roti, naan, or paratha.
This flavorful cauliflower stalks curry is ready to be relished! Try this delightful dish in your own kitchen, we would love to hear about your experiences and your feedback.
