Sunday, October 6, 2013

DHANTHAL--Cauliflower Stems


 We normally make gobhi florets and discard stems.
Jammu people cook cauliflower stems as khatti sabzi.
Next time do not throw stems .
Make a tasty and tangy dhanthal sabzi to accompany dal and rice.

Khatte Dhanthal

Tangy Cauliflower Stems


Gobhi Dhanthal 1/2 kg
Methi dana 1/2 tsp
zeera 1 tsp
red chilli flakes 1 tsp
turmeric powder 1 tsp
garam masala 1 tsp
tamarind paste 1 tbsp
sugar 1/2 tsp ( optional)
green or red chillies

Cut gobhi dhanthal in lenghtwise size except florets . Also cut connected tender stems.and wash .
Put mustard oil in pressure cooketlr. Add methi dana and fry . Add zeera n chillies and add dhanthal. Fry for 1 min. Add salt, red chilli flakes and turmeric powder. Add 1 cup water and pressure cook for three whistles. Open the cooker n add tamarind paste n sugar. Simmer till oil separates
When dhanthal cooked add garam masala and serve with dal and rice or roti.

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