We generally toss onion skins, orange peels and cauliflower and broccoli stems into the garbage. When my mother told me how to cook cauliflower stems into a very tasty and spicy casserole, I went in search of its nutrient content. To my amazement I realized cauliflower and broccoli stems contain more fiber, vitamin C and calcium than the florets. In fact stems protect individuals from lung, breast and prostrate cancer and even improve immunity.
Since then stems of cauliflower and broccoli do not see the garbage in my house. Here is the recipe which has been passed on in our family for generations.
Ingredients:
3 stems of Cauliflower and Broccoli, 2 medium size par boiled potatoes peeled and cut into small cubes, 2 tablespoons cooking oil, 1 large onion thinly sliced, 1 inch piece of fresh ginger grated, 4 to 5 cloves of garlic minced, 2 fresh green chili pepper finely cut, 2 medium tomatoes finely chopped, 1 tsp coriander powder, 1 tsp cumin seeds, ½ tsp red pepper(kashmiri mirch powder), ½ tsp turmeric powder, salt to taste, 1 tsp garam massala (curry powder), ½ tsp dry mango powder(Amchoor), ¼ cup washed and chopped fresh green coriander or cilantro.
Method:
Heat the oil in a nonstick skillet over medium flame. Add cumin seeds and when they stop spluttering add ginger, onion and garlic in that order. Add turmeric powder, salt, red pepper and chopped green pepper. Stir for four five minutes on slow flame or till onion mix turns light brown. Now add tomatoes and cook for another four five minutes so that everything is well blended.
Add potatoes and cauliflower and broccoli stems and cover the lid. Cook for five six minutes or till potatoes and stems turn tender.
Add coriander powder and cook for another 2 to 3 minutes. Once everything is well cooked, sprinkle the dry mango powder and stir well. At the end add garam massala and turn off the flame.
Before serving garnish it with fresh green coriander or cilantro.
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