Recipe : Cauliflower Leaf Stalk Pulao

Preparation Time : 25 minutes
Serves : 4

Ingredients :

• Basmati rice, cooked and cooled - 2 cups

• Green chilies - 3

• Tender cauliflower stalk - 8to 10

• Cauliflower floret - 1 peeled

• Peeled ginger - 1 inch

• Garlic - thin slanting cut - 2 flakes

• Curd - 1 tbsp

• Chopped Potato - 1

• Turmeric powder - 1/2 tsp

• Boiled peas - 1/2 cup

• Garam masala powder - 1/2 tsp

• Fresh scraped coconut - 1/4 cup

• Curry leaves - few sprig

• Asafoetida - 3 pinch

• Coriander leaves - 1 tbsp

• Cumin seeds - 1/2 tsp

• Mustard seeds - 1/2 tsp

• Ridge gourd - 1/2 cup

• Bottle gourd - 1/2 cup

• Bay leaf -1

• Cinnamon-clove powder - 3 pinch

• Chopped spinach stems - 10

• Salt to taste

• Oil - 2tbsp

• Lemon juice - 1 lemon

Method :

• Spread rice in a large plate, making each grain separate.

• Grind peels, chili, garlic, ginger, coconut, curds to a paste.

• Heat oil in a heavy pan, add seeds, allow to splutter.

• Add curry leaves, asafoetida, potatoes, cauliflower and cauliflower stalks.

• Stir fry till potatoes are tender. Add paste, stir and cook till oil separates.

• Add peas, stems, cook for one minute.

• Add all other ingredients, cook further one minute.

• Add to rice, mix gently with hands, till well blended.

• Garnish with chopped coriander, heat again in an oven, or pan, as desired.

• Serve hot with hot kadhi or chilled curds.