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😊.

recipe of gobi danthal


Prep Time: 10 min                        Cooking Time:  20-25 min                         Serves: 4


Gobi Danthal Ingredients

Gobi ke danthal
from 2 large cauliflowers
Mustard oil
1 tbsp
Onion 1 chopped finely
Ginger 1 inch, chopped
Garlic 3-4 cloves, minced
Green chillies

2
Tomatoes 2, pureed
Cumin seeds
½ tsp
Carom seeds
½ tsp
Chat masala ½ tsp
Garam masala½ tsp
Red chilli powder ½ tsp
Salt to taste
Turmeric powder ½ tsp
Coriander leavesto garnish

Method:

  1. Wash gobi danthal and soft leaves thoroughly to remove dust.
  2. Peel the outer hard tough layer and cut the danthal into about 2 inch pieces. I like to keep the hard layer as well.
  3. Heat mustard oil in a pan upto its smoking point.
  4. Reduce heat and add cumin and carom seeds.
  5. When the seeds start crackling, as onion, Ginger and garlic and saute for few minutes.
  6. Add tomato puree and cook further for few minutes till tomato gets cooked.
  7. Add all the spices and salt. Saute for a couple of minutes till masala leaves oil.
  8. Add gobi danthal and give a good stir to coat danthals well with masala.
  9. Reduce the flame to low, cover the pan and let it cook for 10-15 minutes and the stalks are tender.
  10. Do not overcook, they should be crunch in it.
  11. Garnish with chopped coriander leaves and serve hot with chapati and dal as a side dish.           

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