Authors: Neelam Batra

1,000 Indian Recipes (166 page)

Dandal ki Sabzi

Makes 4 to 6 servings

Called
dandal
, the main stem of the cauliflower is usually discarded by most cooks, but not by Indians. We know that inside the hard fibrous covering of this stem lies a delicately soft vegetable—a vegetable that cooks into a delicious side dish.

1 tablespoon
Bengali 5-Spices (Panch-Phoran)
or store-bought

6-inch stems from 3 cauliflowers (or 3-inch stems from 6 cauliflowers)

2 tablespoons mustard or peanut oil

1 large onion, cut in half lengthwise and thinly sliced

2 tablespoons peeled minced fresh ginger

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 tablespoon coriander seeds, coarsely ground

1 teaspoon ground cumin

¹⁄
₂teaspoon ground paprika

¹⁄
₄teaspoon ground turmeric

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

1 large tomato, finely chopped

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

1 teaspoon mango powder

¹⁄
₂teaspoon garam masala

1.
Prepare the 5-spice mixture. Then wash the cauliflower stems well. Cut each inch stem in half crosswise and then into halves or quarters lengthwise, depending on their thickness.

2.
Heat the oil in a medium cast-iron or nonstick wok or skillet over medium-high heat and add the 5-spice mixture; they should sizzle upon contact with the hot oil. Quickly add the cauliflower stems and cook, stirring, until golden, 4 to 5 minutes.

3.
Add the onion, ginger, and green chile peppers, and stir until golden, 3 to 5 minutes. Mix in the coriander, cumin, paprika, turmeric, cayenne pepper, and salt, and stir about 1 minute. Add the tomato and cilantro and cook, stirring, until all the juices dry up and the spices cling to the pieces, 3 to 5 minutes. Mix in the mango powder. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Cauliflower Stems with Pomegranate Seeds

Dandal Anardana

Makes 4 to 6 servings

This lesser-used vegetable has always been a favorite among Punjabis, who cook it into this peppery hot and spicy dish with tart undertones. Although it is generally served on the side, I think it is fun to present these stems as a part of the finger-food menu. Each piece is easy to pick up by hand and its taste will tickle the taste buds.

6-inch stems from 3 to 4 cauliflowers (or 3-inch stems from 6 cauliflowers)

1 tablespoon mustard or peanut oil

2 tablespoons peeled minced fresh ginger

1 fresh green chile pepper, such as serrano, minced with seeds

2 tablespoons ground coriander

¹⁄
₄teaspoon ground turmeric

1 teaspoon salt, or to taste

2 tablespoons nonfat plain yogurt, whisked until smooth

1 tablespoon ground dried pomegranate seeds

¹⁄
₄cup finely chopped fresh cilantro, including soft stems

1.
Wash the cauliflower stems well. Cut each stem in half crosswise and then into halves or quarters lengthwise, depending on their thickness.

2.
Heat the oil in a cast-iron or nonstick wok or skillet over medium-high heat and cook the cauliflower stems, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until golden brown, 5 to 7 minutes.

3.
Add all the remaining ingredients (except the pomegranate seeds and cilantro), cover the pan and cook, stirring as needed, until all the juices evaporate and the stems are soft, 15 to 20 minutes.

4.
In the meantime, place the pomegranate seeds in a small nonstick skillet and roast over medium heat, stirring and shaking the skillet, until dark brown, about 2 minutes—keeping in mind that the seeds will continue to darken even after they are removed from the heat. Add the pomegranate seeds to the cauliflower stems during the last 5 minutes of cooking. Mix in the cilantro, transfer to a serving dish, and serve.

Green Cabbage with Yellow Mung Beans

Bundh Gobhi aur Mung Dal

Makes 4 to 6 servings

As it cooks, the yellow mung beans absorb all the juices from the cabbage and add body to this vegetable that normally turns limp when it is cooked. Made with a south Indian spin, this typically Punjabi side dish can be served with any meal and any staple, be it bread or rice.

2 to 3 tablespoons peanut oil

1
¹⁄
₄teaspoons mustard seeds

¹⁄
₂teaspoon coarsely ground fenugreek seeds

¹⁄
₈teaspoon ground asafoetida

1 tablespoon ground coriander

2 to 3 tablespoons dried curry leaves

2 to 3 tablespoons peeled minced fresh ginger

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 small head green cabbage (about 1
¹⁄
₄pounds), finely shredded

¹⁄
₂cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

1 teaspoon salt, or to taste

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

¹⁄
₄teaspoon garam masala

1.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard and fenugreek seeds, asafoetida, coriander, and curry leaves; they should sizzle upon contact with the hot oil. Quickly add the ginger and green chile peppers and cook, stirring, about 2 minutes.

2.
Add the cabbage, dal, and salt, cover the pan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium-low heat until the dal is tender, 15 to 20 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.

Stir-Fried Cabbage with Spinach and Red Potatoes

Bundh Gobhi, Palak aur Laal Aalu

Makes 4 to 6 servings

A crunchy and colorful side dish, this is quick to cook and delicious enough to be enjoyed as a warm salad. Be aware that, like any other stir-fried vegetable, the cabbage will lose its crunch if allowed to sit for a long time and is then reheated.