stalks and leaves from 1 large cauliflower(phool gobi)
1medium onionfinely chopped - about 1.25 heaped cup of chopped onions
¾inchginger- finely chopped
2 to 3garlic cloves- crushed
1green chilichopped or ½ teaspoon kashmiri red chili powder or deghi mirch
½ to 1teaspoondry mango powder(amchur powder) or add as per your taste
2 to 3tablespoonwater
salt as required
Remove the leaves from the cauliflower stalks. Rinse the stalks thoroughly to remove the mud particles. Keep them soaked in hot water for about 5 mins.
Peel of the hard or tough outer layer from the stalks then slice them to one inch pieces. You can also chop them in cubes.
Rinse the leaves well and chop them finely.
Heat oil in a small pressure cooker or a pressure pan.
Add garlic and ginger. Stir and saute till their raw aroma goes away.
Then add the onions and saute till translucent.
Now add the turmeric powder, green chilies, asafoetida/hing.
Stir and add the chopped stalks and leaves.
Add salt and saute for 2 to 3 minutes. Lastly add 2 to 3 tbsp water.
Cover and pressure cook for 2 to 3 whistles. *check notes if not using a pressure cooker
The stalks should become tender after cooking. if not, then pressure cook for more 1 or 2 whistle.
Once the pressure settles down on its own remove the lid of the cooker.
If there is moisture or any water in the cooker, then simmer till all the water evaporates.
Add garam masala and 1/2 tsp dry mango powder/amchur. Stir well.
Check the taste and add 1/4 to 1/2 tsp more of dry mango powder as per your taste.
Serve gobi danthal sabzi with rotis or phulkas.
If making this dish in a pan, then you will have to add some more water than what is mentioned in the recipe. Cover the pan tightly and allow the cauliflower stalks to cook till tender. In case the water dries up, then add some more, if the stalks have not cooked through.