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Recipe Picture


Cauliflower Leaves And Stalk Cooked In A Pickle (Dry Curry)
Gobhi Patte & Danthal Ki Aachari Sabji

Mamta Gupta

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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Ingredients

Leaves and stalk of one cauliflower. Use inner, tender and crisp leaves only, not the hard, fibrous ones.
2 tbsp. mustard or other cooking oil
1 1/2 tsp. Panch Pooran
1 tsp. grated ginger
2 cloves garlic, peeled and grated or crushed (optional)
1 tsp. Chilli Pickle in oil
1 tsp. mango pickle or any similar oily pickle. In the pictures here, I have used chickpea and Methi ready made pickle
A little salt, if needed

Instructions

1.Slice the tough outer skin off the stalk, as well as fibrous base of leaves. Slice leaves finely and stalks into small pieces/batons. Wash well, no dirt should remain, and keep aside.
2.Heat oil in a wok or karahi.
3.Add panch-pooran mix, allow seeds to splutter. It is better to keep the lid on. This stops them from jumping into the corners of your kitchen you didn't know existed.
4.Add chopped leaves and pickle/s. Stir well to mix.
5.Turn heat down to minimum and cook covered, stirring gently from time to time, until stalks are tender. This does not take more than 10-15 minutes usually, unless you are using very tough stalks. Do not overcook, some 'bite' should be left. If the leaves are fresh, no additional water is required, enough comes out of the leaves.
6.Taste and adjust salt. Generally, pickles have a lot of salt, so no addition is requir4ed.
7.Serve hot with Chapatties or Paratha.
8.

Notes

If you keep the heat low, no additional water is required during cooking. If needed, sprinkle some water from time to time.
Kalonji can be spelled as Kalowunji on some packets.

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