Gobi ke Danthal ki Sabzi (Spicy Cauliflower Stalks)

gobi ke danthal ki sabzi

Gobi ke danthal ki sabzi is mainly made in Punjabi households. It’s full of nutrition since it has high fiber content. It’s like putting vegetable waste to good use since most people throw away the stalks. I find it as a nice side with rotis.

Recipe of gobi ke danthal ki sabzi

Danthal of 1 or 2 gobi (stalks of 1 or 2 cauliflowers) - depends on how much stalk cauliflower has

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp garam masala powder

1 tbsp oil

gobi ke danthal

1. Peel the hard outer covering of gobi danthal. Wash and chop them into pieces.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing.

3. Add gobhi danthal, salt and all the spices except amchoor and garam masala. Mix well.

4. Cook covered on a low heat till danthal or stalk pieces turn tender. Add amchoor and garam masala and mix. Turn off the heat. Serve hot danthal ki sabzi garnished with coriander leaves. Serve with roti or paratha.