In the process of minimizing food wastage, I am learning to re-use left-overs, syrups, sauces, chutneys into another recipe and the best part of all this is to use vegetable peels, stems and seeds and make an interesting & tasty dish out of it. This time when I bought a Cauliflower,I used leaves(only the green part torn from the stem in between) to make a spicy side dish for my plain dal chawal, which everyone loved. I cut the stems into pieces & boiled in a pressure cooker for one whistle with the intention of making vegetable stock, but ended up using the liquid & some of the stems for my sambhar & remaining for cauliflower stem cutlets.
1 cup chopped cauliflower leaves
1 onion, chopped
1 tomato, chopped
1 green chilli, chopped
2 tsp ginger-garlic, finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp corriander seeds powder
1 tbsp oil
salt to taste
Heat oil in a pan, add onions, green chilli and saute until soft, add ginger garlic paste and saute again.
Add all the dry spices and cook for a minute. Now add tomatoes, greens, salt and 1/2 a cup of water
and cook covered for 10 minutes.
serve as a side dish with dal chawal.
Related Recipes:
Cauliflower stem Cutlets
1 cup chopped cauliflower leaves
1 onion, chopped
1 tomato, chopped
1 green chilli, chopped
2 tsp ginger-garlic, finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp corriander seeds powder
1 tbsp oil
salt to taste
Heat oil in a pan, add onions, green chilli and saute until soft, add ginger garlic paste and saute again.
Add all the dry spices and cook for a minute. Now add tomatoes, greens, salt and 1/2 a cup of water
and cook covered for 10 minutes.
serve as a side dish with dal chawal.
Related Recipes:
Cauliflower stem Cutlets
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