Cauliflower Stems (Gobi Ki Danthal)
絶対に捨てないで！スパイスが引き出すコリコリ食感のエコなおかず
Description
Thick cauliflower stems/leaves usually discarded. In Indian homes (especially Bengal), this part's crunchy texture is utilized into a splendid spice stir-fry (Sabzi).
Classification: For Maniacs,Vegetable,Eco-Ingredient,Diet
Shops selling Cauliflower Stems (Gobi Ki Danthal)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cauliflower stems and leaves
Instructions
- Shave off hard surface skin of thick cauliflower stems, cut inner soft part into rectangles (or thin batons).
- Heat mustard oil in a pan, temper with Panch Phoron (Bengal's 5-spice) or cumin.
- Add cut stems, stir-fry with potatoes using turmeric, chili powder, salt leaving crunchy texture to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Broccoli cores (perfect sub due to similar texture and sweetness)
Pairing
Cauliflower stem Sabzi (stir-fry), Dal (Lentil soup)
Trivia
[Hardcore] 'Danthal' means stem. Crystallization of Indian home cooking wisdom wasting zero ingredients. In Bengal, there's a dish 'Danthal Chorchori' fried with potatoes/mustard paste; some buy cauliflower just for this.
Eating tips & etiquette
[Unique Eating] Not just 'no-waste spirit', but clashing this stem—sweeter than the flower parts (florets)—with mustard's pungent flavor making it the best rice companion!
Allergen
None