Gobi Danthal

I had posted a write-up of this almost forgotten dish on Facebook a few days ago. It evoked a lot of interest and many requests for the recipe. But I must say that this dish requires patience as it involves collecting the stems of cauliflower over 2-3 weeks. I managed to get 4 medium sized cauliflower stems over a 3 week period. And was impatient to try out the dish. The end result was well worth the wait. It tasted simply amazing. Acceding to the numerous requests, here is the recipe.

Stems of 6 cauliflowers
4 tomatoes
1/2″ piece ginger
2 green chillies
2 garlic pods (not cloves)
1/2 tsp red chilli powder
1 tsp turmeric powder (haldi, manjal podi)
1 tsp garam masala
Salt to taste
Coriander leaves to garnish, chopped
Peel garlic pods and transfer to a blender
Add green chillies, ginger and tomatoes
Grind to a fine paste
Set aside
Cut the cauliflower stems into 1″ pieces
If the stems are a little thick, slice them in the center too
Set aside
Heat a pressure cooker and add the tomato puree and the cauliflower stems
Mix well
Add salt, turmeric powder, garam masala and chilli powder
Mix well
Close the lid and cook for 6-7 whistles
Remove from flame and let the pressure subside
Transfer to a serving bowl and garnish with chopped coriander leaves
Serve hot with red/brown rice or Indian breads

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