Name: Cauliflower Stem Pickle recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 15
Ingredients: Cauliflower Stems (White and green)– 1 cup; Garlic cloves chopped finely – 4 nos; Red Chili Powder – 1 1/2 tbsp.; Turmeric Powder – ½ tsp; Mustard Seeds – 1 tsp crushed; Asafoetida – ½ tsp; Fenugreek Seeds – ½ tsp coarsely powdered or powder; Salt - As per taste; Oil – ½ cup

ABOUT Cauliflower Stem Pickle RECIPE

Dish is made from cauliflower stem which we usually throw. Stem can be used for making pickles, chutneys, soups etc. It is unique, easy and tasty recipe. Inspired from one of the Zero wastage cooking competition held in Pune, Maharashtra, wherein we had been asked to prepare a dish which can be made using vegetables, grains wastage. First time I had made this recipe there and it was a success.

Ingredients Serving: 15

Cauliflower Stems (White and green)– 1 cup
Garlic cloves chopped finely – 4 nos
Red Chili Powder – 1 1/2 tbsp.
Turmeric Powder – ½ tsp
Mustard Seeds – 1 tsp crushed
Asafoetida – ½ tsp
Fenugreek Seeds – ½ tsp coarsely powdered or powder
Salt - As per taste
Oil – ½ cup

Instructions

Wash cauliflower stems (White and green) thoroughly. Pat dry with tissue paper or towel.
If required, peel stems with the help of peeler. Cut into very fine julienne.
Add salt and turmeric. Rub it well on stems. Keep aside for 15 minutes.
In a saucepan or Tadka pan, heat oil. Add crushed mustard seeds. Let it splutter.
Add finely chopped garlic. Cook until light brown and crispy. Switch off the gas
Add asafoetida and red chili powder. Mix well. Let it cool.
Pour prepared tadka on marinated stems. If needed add more salt and red chili powder.
Mix well. Transfer into airtight container and store in freeze.
It will stay well for a month if refrigerated and handled properly.

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