Don’t let the name take you back from enjoying this yummy recipe. This could become your next family favorite. My family was in for a shock when I announced that it’s gobi ke danthal ki sabzi (cauliflower stalks vegetable) for dinner. Well the first thing that bounced back at me was, “Mom who eats that? Is this good enough to eat? ” After a lot of no-no’s they tasted the vegetable and plates were licked clean. Well, not for my kids, who had cornered each and every danthal they encountered in the dish. 😉 RECIPE DETAIL – Nothing fancy, simple straightforward recipe. Take a fresh cauliflower and make sure its stalks and leaves are fresh, green and not wilted. Remove stalks and leaves and save the cauliflower to make achari gobi, gobi paratha, vegetarian keema gobi or gobi manchurian.
Cut and wash cauliflower stalks couple of times to remove all the dirt. Meanwhile prepare a mild chunky gravy for our vegetable. You can substitute tomato puree with chopped tomatoes. I always cook this vegetable in an open pan, but feel free to pressure cook this vegetable. Once the stalks are soft and tender avoid over mixing it, or the vegetable will become mushy. Adjust seasonings and enjoy!! Gobi ke danthal ki sabzi is a Punjabi delicacy and is cooked and relished in winters. If you haven’t tried it before, do give it a try and you will end up eating the whole plate. 🙂 Serve it hot with warm rotis and homemade curd. A perfect afternoon meal – healthy and nutritious. While you are her, check out – Gobi manchurian, Gobi paratha, Vegetarian keema gobi, Achari gobi.
