You know what this post means, right? This means that my parents are visiting from India. Every summer I wait when they come to see what new recipe they will share with me.
Just last week, I was making some cauliflower for dinner and as I got ready to clean up, my parents carefully kept all the cauliflower stems away. I've was expecting a Labra or mixed vegetarian dish. But I was in for a surprise.
The cauliflower stems in this dish are cooked with big chunky potatoes and shrimp in a mustard sauce which brings out the best of the stems. The combination just works!
The prep may take some time but the result more than makes up for it.
Make it for the long weekend and watch your friends and family enjoy it.
Stem from a big cauliflower - cut into 2" pieces
1 big potato - cut into 1" cubes
10-12 shrimp - cleaned
2-3 green chillies
1 tspoon panch phoron
1-2 garlic cloves - grated
1/2 tomato - blanched and grated
2 tspoon mustard seeds ground to a paste with 1/2 tspoon posto (poppy seeds)
1 tspoon turmeric powder
Salt to taste
2-3 Tbspoon oil
Mix the shrimp with salt and 1/2 tspoon turmeric powder. Heat 1 tbspoon oil and saute the shrimp lightly. Set it aside.
Grind 1 of the green chillies, garlic and the tomato together. Then grind the the mustard seeds and posto with a little water till it makes a thick paste.
Heat the rest of the oil and temper it with the 2 green chillies and panch phoron.
Then add the turmeric powder, and the potatoes. Let it cook for a minute or two. Then add the tomato paste and saute it for a couple of minutes.
Add the mustard paste, cauliflower stalks and the shrimp and let it all cook together for another minute.
Add salt and about 1/2 cup to 1 cup water (depending on the consistency you want) and close the pressure cooker. Let is cook for 1 whistle.
Then open the cooker and finish it with chopped cilantro leaves.