Ingredients

• 1 cup - sliced cauliflower stems
• 2 - medium-sized potatoes
• 2 - medium-sized brinjals
• 1 cup - sliced cabbage
• 2 tsp - mustard
• 3 - green chillies
• 1 tsp - paanch phoron (equal quantities of mustard, jeera, kalonji, sauf and methi)
• 2 tbsp - oil
• a pinch of haldi
• salt to taste
• coriander leaves for garnishing

How to Make Cauliflower Stem Curry

• Cut the potatoes and brinjals lengthwise.
• Boil the cauliflower stem slices until slightly soft.
• Grind the mustard along with the green chillies.
• Heat oil in a pan and add the panch phoron. Wait until it pops, then add the potatoes and brinjals and fry until golden.
• Add the sliced cabbage and the boiled stems. Fry for a while.
• Add salt and haldi. Cover and cook until done, adding water if required at intervals.
• Add the mustard paste and stir for a minute.
• Garnish with chopped coriander leaves.