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
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2017 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2017 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to firstname.lastname@example.org