Cauliflower Leaves And Stalk Cooked In A Pickle (Dry Curry)
Gobhi Patte & Danthal Ki Aachari Sabji
This is the sort of dish that you will never see in an Indian restaurant. It uses up the leaves and stalks of a fresh cauliflower that you would norm ally throw away. Supermarkets here remove most of the leaves unfortunately beforehand, probably to save space. When you grow your own vegetables and have access to freshest of cauliflower leaves, do try making it, it is delicious. In North India and Punjab, it is considered quite a delicacy and stalks are sold as a vegetable in their own right. You can add a few chopped potatoes, no more than 30-40%, if you do not have enough stalks and greens. You can use any pickle you like, but oily ones work best. Here I have used a mix of my home made chilli pickle in oil and a shop bought chickpea and methi Gujarati pickle. Mango pickle will work very well too. It is a good dish for packed lunch, with parathas.
Serves 3-4 as a side dish
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