Cauliflower stems 1 kg cumin 15 gm turmeric 5 gm red chili pdr 8 gm ginger 3 gm
Garlic 5 gm green chilies 1 gm besan/gram flr 40gm onions 4 tomatoes 2
0.25 litres oil salt to taste
Method
1)Wash the cauliflower stems thoroughly in running water to remove the grit & core the stems from the sides as they are thick & don’t get cooked. Now boil the stems with turmeric & salt for few minutes & allow to cool. Chop the stems finely using a sharp heavy knife &squeeze out excess water.
2) Heat 2 tsp oil in a pan & allow to heat, add 5 gm of cumin & allow to crackle. Now add the chopped cauliflower stems & sauté. Also chop a few green chilies, ginger & add to the stems & sauté together till the water dries out.
3) Now add ½ tsp of red chili pdr, salt & besan & cool on slow flame till the stems start to bind with the flour. Take out of the pan & allow to cool. Make small bite size dumplings & deep fry. Keep aside.
For the gravy
Finely chop onions & tomatoes. Make ginger-garlic paste. Heat oil in a pan, add cumin & allow to crackle. Add the chopped onion & cook till they turn transparent. Now add the ginger-garlic paste & cook further. Add the remaining turmeric pdr., red chili pdr & salt to taste & cook. Now add the chopped tomatoes & cook till the oil leaves the masala. Add water & simmer. Now add the stem dumplings, check for seasoning & serve hot.
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