Winters are the time when cauliflower is available in abundance. It is a scrumptious veggie, with amazing health benefits. While the flower part of the vegetable is used to make broth dishes and soups, the stems are mostly dumped in the bin. Even the green stems of this food item are extremely healthy. Hence, don’t throw them away, instead, prepare this easy-peasy pickle and elevate the taste of your daily meal.
How To Make Cauliflower Stem Pickle?
- Separate the stem from the cauliflower and wash thoroughly.
- Keep it aside and allow it to dry completely.
- Once done, pat dry to remove remaining droplets of water.
- Cut into rectangular bite-size pieces.
- In a bowl, add chopped cauliflower stems, salt and turmeric.
- Give it all a good mix, using a spoon or clean hands.
- Keep aside for 15-20 minutes.
- Place a pan on the stove on medium heat.
- Once hot, add oil, mustard seeds and garlic.
- Cook until all the ingredients turn light brown and crispy.
- Also, add asafoetida and red chilli powder.
- Turn off the stove and let the mixture cool down.
- Pour the tempering in the bowl with stems.
- Mix well and transfer into an airtight container.
- Store in refrigerator and enjoy with paratha or any other dish of your choice!
Cauliflower Stem Pickle Recipe Recipe Card
Cauliflower stem pickle, a simple recipe to enjoy with any Indian meal.
- Total Time :
- 20 min
- Preparation Time :
- 5 min
- Cooking Time :
- 20 min
- Servings :
- 4
- Cooking Level :
- Medium
- Course:
- Others
- Calories:
- 85
- Cuisine:
- Indian
- Author:
- Samriddhi Srivastava
Ingredients
- 1 Bowl Cauliflower Stems
- 1 Tablespoon Finely Chopped Garlic Clove
- 1 ½ Teaspoon Red Chili Powder
- ½ Teaspoon Turmeric Powder
- ½ Teaspoon Mustard Seeds
- ¼ Teaspoon Crushed Asafoetida
- ½ Teaspoon Fenugreek Seeds
- Salt To Taste
- Oil To Cook
Instructions
- Step 1
- Wash and dry cauliflower stems.
- Step 2
- Cut into small rectangular pieces and add in a bowl.
- Step 3
- Also, put salt and turmeric. Keep aside.
- Step 4
- Place a pan on the stove on medium heat and add oil.
- Step 5
- Also, add mustard seeds, garlic, asafoetida and red chilli powder.
- Step 6
- Cook until turns light brown in colour.
- Step 7
- Turn off the stove and pour the tempering in the bowl with stems.
- Step 8
- Mix well, transfer into an airtight container.
