When we make cauliflower curry we use only head (the white curd); the stalk is usually discarded. In Uttar Pradesh cauliflower stalks are also used to make curry.
- 2-3 cauliflower stalks
- 1 small onion finely chopped
- 1" piece ginger chopped
- 2 cloves garlic finely chopped
- 1 green chili chopped
- 1 tsp coriander powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp amchur powder
- ½ tsp cumin seeds
- salt to taste
- 3-4 tbsp cooking oil
- Finely chopped cilantro leaves to garnish
- Cut off the head (the white curd) of cauliflower and remove the surrounding thick green leaves from the stalk. Chop off the lower hard end of the stalk. Now cut each stalk into 4 pieces lengthwise. Wash the stalks in water, scrubbing well in between side leaves to remove dirt.
- Boil water in a pan. Dip the stalks and leave them in hot water for 10-15 minutes. Strain and keep aside.
- Heat oil in a pan. Add chopped onion, ginger and garlic. Fry till they are light brown. Add coriander powder, garam masala, red chili powder, turmeric powder, amchur powder and salt. Cook for 2-3 minutes till the masala turns brown.
- Add green chili and the stalks, stir fry for 2-3 minutes. Cover and cook, stirring occasionally, on low flame for 20 - 30 minutes till the stalks are crisp and tender; put 2-3 tbsp of water in between if required.
- Do not overcook the stalks because soft stalks do not taste good.
- Garnish with fresh cilantro leaves and serve as a side dish with dal and roti or hot hot parathas.
Do You Know?
Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.
Cauliflower is linked with lower rates of cancer. They can also lower the risk of heart disease and stroke, counter anemia and help regulate blood pressure.