Gobi ke Danthal - Cauliflower Stems

Prepare a delicious dish out of those vegetable parts that you would usually throw away.

How to make Gobi ke Danthal?

After you have cut off the florets, you will have only the stem left. Now you need to peel the hard outer skin off, as this won’t get soft when cooking and won’t appear nicely on your guests’ plates. So make sure you have reached the soft, inner part of the cauliflower stem. If you have not washed the cauliflower properly when it was still whole, you will need to do that now to avoid sand and earth crunching in between teeth later. Finally you need to cut the inner stem into finger-long pieces of about that width.

Heat up oil in a deep pan or a wok. Once hot, you add mustard and fenugreek seeds, stir them a little bit and then add the cauliflower stem pieces. Pour in the glass of water and place a lid on the pan or wok. Let the water boil and the stems get cooked in this.

It will take about ten minutes during which you should stir from time to time and check whether the cauliflower stems are soft already. Once they are, you open the lid and let the remaining water dry out while cooking.

In the end you only need to add coriander, garam masala and mango powder, stir to mix the spices and wait until they, too, have heated up and given their aroma to your dish. Then you are ready to serve a truly delicious dish out of something that others don’t even consider preparing – enjoy!