Cauliflower Leaf Stalk Pulao
Cauliflower Leaf Stalk Pulao Recipe
Ingredients
3 green chillies
1" piece ginger, peeled
2-3 flakes garlic, peeled
1 tbsp. curds
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
3-4 pinches asafetida
1/2 tsp. each cumin & mustard seeds
1 bayleaf
2-3 pinches cinnamon-clove powder
salt to taste
2 tbsp. oil
2 cups cooked and cooled basmati rice
8-10 tender cauliflower stalk,
cleaned, cut thinly, slanting
1 cauliflower floret, broken
1 potato, chopped with peels
1/2 cup peas, boiled
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 cup ridge gourd, bottle gourd,
cucumber peels, grated.
10-12, spinach stems, chopped
1/4 cup fresh coconut, scraped
1 lemon, juice, extracted
Method
Spread rice in a large plate, making each grain separate.
Grind peels, chilli, garlic, ginger, coconut, curds to a paste.
Heat oil in a heavy pan, add seeds, allow to splutter.
Add curry leaves, asafetida, potatoes, cauliflower, cauliflower
stalks.
Stirfry 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.
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