Gobi Stem Dry chutney(Thovaiyal)..I hav already heard that the stems and leaves of cauliflower r very healthy, but never used them n was always wasting them. This time I thought to use the stems in sambar, jus lyk the cabbage stems..But then I changed my mind n thought to make a separate rcp with it..A simple dry chutney for rice, Thovaiyal is wat we call it..Tastes too good..
RECIPE:
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Preparation Time: 5 mins
Cooking Time: <10 mins
Serves: 4 persons
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INGREDIENTS:
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Cauliflower Stems - 1 small bowl
Dried Red chilli - 4
Urad Dal - 1 tsp
Tamarind - a Finger size
Salt - as req.
Oil - as req.
Water - very little
To Temper:
Mustard seeds - 1 tsp
Curry leaves - 2 small or 1 big sprig
Hing - little
METHOD:
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1. First, slightly rub and clean the stems in normal water, then boil a cup of water, add the chopped stems and immerse, close with a lid, and immediately switch off the stove. Let it rest for just 2 mins. Strain and set the stems aside.
2. In a pan, pour little oil, add the urad dal and allow to splutter. Next add the red chilli, saute a little, and then add the gobi stems.. Saute well for a few mins until the raw smell goes off.
3. Now add the tamarind, and again saute for a few mins.
4. Remove the pan from stove, allow the mix to cool and blend with salt and very little water to a thovaiyal consistency.
5. Transfer it to a bowl. Now pour little more oil in the pan, temper with the 'to temper' ingredients, add this to the bowl, and mix well. DONE!!
Your tangy n tasty Cauliflower Stem Thovaiyal is ready to be served with rice/dosa/aapam etc!!
NOTE:
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1. Do the entire process in simmer to avoid burning or over frying.
2. I didn't add much cauliflower leaves. You can add leaves too.
3. Adjust ingredients as per your taste.
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