Cauliflower Stem Sabzi
Instructions:
1. Prep the Oil & Spices
- Heat peanut oil in a wok or kadhai.
- Once hot, add nigella seeds and let them sizzle.
- Add cumin seeds and green chilli; sauté briefly until aromatic.
2. Add the Stems
- Add chopped cauliflower stems to the pan.
- Sprinkle half of the turmeric and salt.
- Stir and cook for about 2 minutes to lightly sauté.
3. Make the Spice Paste
- In a bowl, mix cumin powder, coriander powder, fennel powder, red chilli powder, and remaining turmeric with a little water to make a paste.
- Add this paste to the wok and stir well to coat the stems evenly.
4. Cook & Simmer
- Add ¼ cup of water, cover the pan, and cook on low heat for 5–7 minutes or until stems are tender but slightly crunchy.
- Stir occasionally to prevent sticking.
5. Final Touch & Serve
- Taste and adjust salt if needed.
- Once done, remove from heat.
- Serve hot with chapati or steamed rice.
Special Comments
Don't toss those cauliflower stalks—transform them into a delicious sabzi! This recipe celebrates mindful cooking by turning often-discarded veggie parts into a nutritious and tasty dish.
Cauliflower Stem Sabzi
Notes/ Precautions
Peel Thoroughly: The outer skin of cauliflower stems can be tough. Peel them well before chopping.
Watch the Texture: Avoid overcooking—stems should be tender but retain a bit of crunch.
Balance the Heat: Adjust red chilli quantity to suit your spice preference.
Additions Welcome: You can include chopped cauliflower leaves or even boiled potatoes for added nutrition and flavor.