Wednesday, April 6, 2011

Cauliflower Stems Chutney

Ingredients :
Stems of 1 cauliflower(i used 2 1/2 cups of finely chopped stems)
1 large tomato, cut into chunks
5 green chillis slit length wise
1 small onion finely chopped
1 1/2 tablespoons oil
Salt according to taste
For seasoning 1 : 
1/2 teaspoon cumin seeds
1 teaspoon dhaniya seeds
2 tablespoons urad dal
2 tablespoons chana dal
3 fenugreek seeds
11 dry red chillis
A handful of curry leaves
For final seasoning :
1/4 teaspoon cumin seeds
A pinch of mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
5 curry leaves
1 dry red chilli
1/2 tablespoon oil
1/2 tablespoon ghee (optional)
A pinch of asafoetida

Directions :
1. Remove stems of cauliflower and wash them properly.Now, finely chop them into small pieces. Keep aside.
2. Now, in a pan heat 1/2 tablespoon of oil on medium heat. 
3. Add the ingredients of Seasoning 1. First add fenugreek seeds,2 tablespoons of urad dal and chana dal. Then add cumin seeds and dhaniya seeds.Finally add dry red chillis and curry leaves. Fry till urad dal gets nice color. Transfer to a plate and let it cool.
4. In the same pan add 1 tablespoon oil and heat on medium high. Add onions and green chillis and fry till they are transperent.
5. Now, add the cauliflower stems and sprinkle some salt. Cover and cook till the stems are soft, stirring occasionally. 
6. After the stems are cooked add the tomatoes. Cover and cook till raw flavour of tomatoes is gone.
7. Once the tomatoes are cooked, remove from heat and transfer the stems to a plate and let it cool.
8. Now, in a blender first add seasoning 1, which we set aside for cooling and add little salt. Blend into a course powder. Now, to this add the cauliflower stems and blend again.
9. Do not blend into a very smooth paste. It should be a course paste.
10. Now, in a pan, add 1/2 tablespoon oil and add the final seasoning ingredients. Fry till urad dal gets nice color and remove from heat and add the chutney to the seasoning and mix well. Check for salt and add more if required.
11. Transfer into a bowl and top it with 1/2 tablespoon of ghee.
12. Serve with hot rice.

Note : You can reduce the amount of chillis used according your taste.

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