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Cauliflower Stem Curry
Method
- Cut potatoes and brinjals lengthwise.
- Boil the stem slices till slightly soft.
- Grind the mustard along with the green chillies.
- Heat oil. Add the panch phoron.
- Wait till it splutters.
- Then add the potatoes and brinjals and and fry till golden.
- Now add the sliced cabbage and the boiled stems.
- Fry for a while. Add salt and haldi.
- Cover and cook till done.
- Water can be added at intervals.
- Lastly add the mustard paste and stir for a minute.
- Remove and garnish with chopped coriander leaves.
Ingredients:
1 cup - sliced cawliflower stems
2 - med size potatoes
2 - med size brinjal
1 cup - sliced cabbage
2 tsp - mustard
3 - green chillies
1 tsp - panch phoron [equal quantities of mustard, jeera, kalonji, saunf and methi]
2 tbsp - oil
haldi and salt to taste
1 cup - sliced cawliflower stems
2 - med size potatoes
2 - med size brinjal
1 cup - sliced cabbage
2 tsp - mustard
3 - green chillies
1 tsp - panch phoron [equal quantities of mustard, jeera, kalonji, saunf and methi]
2 tbsp - oil
haldi and salt to taste
