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This homely Punjabi dish - gobi danthal sabzi - is a great way to use up the parts of the cauliflower that would ususally end up in the compost. So reserve those leaves and stems for this tasty Indian side dish. Serves 2-3. Adapted from the Vegetable Recipes of India blog.
Stalks and leaves from 1 large cauliflower
1 medium onion, finely chopped - about 1.25 heaped cup of chopped onion
1 inch ginger, finely chopped
2 to 3 garlic cloves, crushed
1 green chili, chopped or 1/4 tsp chili powder
1/2 tsp turmeric
A big pinch of asafoetida/hing
1/2tsp garam masala
1/2 to 1 tsp dry mango powder/amchur
3 to 4 tbsp water
2 tbsp mustard oil/peanut oil
Salt as required
1. Remove the leaves from the cauliflower stalks and rinse thoroughly. Soak the stalks in hot water for about 5 mins. chop the leaves finely.
2. Peel off the tough outer layer from the stalks then slice them to one inch pieces.
3. Heat oil in a pan and add garlic and ginger. Saute for a minute
4. Add the onions and saute until translucent.
5. Add the turmeric powder, green chilies/chilli powder and asafoetida/hing.
6. Stir and add the chopped stalks and leaves.
7. Add salt and saute for 2 to 3 minutes. Lastly add 2 to 3 tbsp water.
8. Cover the pan and cook for 20 minutes or until the stalks are tender. If there's any remaining moisture in the pan then simmer with the lid off until it's evaporated.
9. Add garam masala and dry mango powder/amchur. Stir well.
10. Taste and add more dry mango powder as per your taste. Serve with parathas or rotis.