Potato and Cauliflower stem sabji

Potato and Cauliflower stem sabji

Call me frugal but I just love to find ways of using as many edible parts of a vegetable as possible. When I was in college, my mom once mentioned that some of her colleagues cook the cauliflower stem. By stem, I am referring to the rib of the outer leaves that cover the curd. I then tried using it in a gravy and was quite good. Years later, I am beginning to do the same again. This time, I have used it in a dry sabji and when combined with potatoes, anything would go down with my better half. It is quite nutritious as well so that makes me even happier that I managed to use it. Avoid using the thick ones as they are very fibrous, the tender ones are ideal. Here is a simple recipe...

1 onion, chopped

About 10 baby potatoes, boiled and peeled

Tender stalks from cauliflower, chopped

1 teaspoon cumin seeds

1 teaspoon chilly powder

½ teaspoon sabji masala or garam masala

Turmeric powder

Salt to taste

½ teaspoon amchur powder

Cooking oil

Heat some oil and add the cumin seeds. Once it browns add the onions and cook until it just begins to change colour

Add the stalks and little salt and cook covered until it is cooked i.e. soft

Add the boiled potatoes, turmeric powder, chilly powder, garam masala, more salt if needed and amchur powder and cook until all raw smell goes away.

Ready to serve