Cauliflower Stalks and Leaves Sabzi with Sesame.

 

Cauliflower Stalks and Leaves Sabzi with Sesame.

Usually, People throw away cauliflower stalks and leaves, but what many don’t know is how cauliflower stalk and leaf is a great source of fiber, calcium, folate, Vit A, Vit C, potassium, and selenium. You won’t even get this in small restaurants, or roadside eateries let alone the big ones, but in some parts of India, especially the north, it’s a common homestyle dish. Now you need to be patient and allow it to cook because it’s going to take longer than usual. This is my take on an Indian Sabzi using just the cauliflower stalks and leaves. I made it taste like an achaar (pickled accompaniment). In India, we call it Gobhi Danthal and Patte Ki Sabzi.

Wash the cauliflower stalks and leaves and cut them in pieces, I chopped the leaves and cut the stems. If you want this to cook faster, remove the outermost harder part of the stem.  I kept it and it gave a nice soft crunch to the dish, when cooked, it can be crunchy and edible.

Ingredients for Masala.

·        250 gm or two large cups cauliflower leaves and stems

·        ½ tsp turmeric powder

·        1 tablespoon sesame seeds

·        1tsp ginger garlic paste

·        2 tbsp. refined oil

·        ½ tsp garam masala

·        1 1/2 tsp. Panch Phoran (Panch Phoran is 5 spice mix of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)

·        1 tablespoon mustard kasundi sauce (you could use regular mustard sauce)

·        1 pinch of Hing (asafetida)

·        1 chopped green chilli

·        ½ tsp red chilli powder optional

·        1 tsp chutney (any mustard based spicy mixed chutney (pickle) will do.

·        Lime juice, a squeeze

Method For Cauliflower Stalks and Leaves Sabzi

Heat the oil, add ginger garlic paste, panch phoran, green chilli, sesame seeds, and Hing, stir and heat up, add the greens, now add turmeric, red chilli powder, garam masala, mustard sauce. Stir fry well, now add some water and cook on low flame. Keep stirring now and then to make sure it doesn’t stick. If you add water and on low flame, it won’t. to check if it done, try cutting a stalk, if it slices through, it’s done, or better still taste one, it should be crunchy and edible. 5 minutes before finishing, add the chutney, lime juice, and stir well.

Garnish with sesame seeds. Cauliflower stalks and leaves Sabzi is best eaten with paratha, but I surprisingly found it went well with just regular steamed noodles seasoned with salt and pepper.

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