Gobi ke danthal or cauliflower stalks are a Punjabi delicacy. I’m calling it delicacy due to two reasons, first being it’s taste – so yum, to make you lick your fingers. Secondly it’s best out of waste. Normally we throw cauliflower stalks, but it makes a very spicy and tangy side dish. Once you’ll try this, you are never going to throw those fibre and nutrient rich stalks of cauliflower.
My maternal grand ma (nani) used to make such a delicious danthal sabzi that whenever we used to go to her place, requested her to make this sabzi. Earlier she used to be hesitant to offer it to my dad considering that a son in law has to be offered something special. But on my father’s insistence, she started making it for all of us whenever we used to visit her. I have tried to make it number of times, but still feel that something is lacking and I’m not able to bring exactly same taste and flavor, though could make almost close. This may be the tempering of her love?.
I am sending this recipe for Blogging Marathon #73 Week 4 Day 2
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73