A lost recipe from the Eastern provinces of India, this dish involves young cauliflower leaves that are mashed along with chillies and garlic and tempered with whole spices
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer
Cuisine: Indian
Keyword: lost dishes India, lost recipes
Servings: 2people
Author: Samrat Roy Chowdhuri
Cost: INR 30
Equipment
Sauce Pan
Wok
Mixer Grinder
Ingredients
1piececauliflowershould have young and fresh leaves
2piecesgreen chilieschopped
2clovesgarlicwhole
3clovesgarlicchopped
1piecered dried chiliwhole
1tspblack cumin seeds
saltto taste
2cupswaterfor blanching the leaves
1tbspmustard oilpreferably, you can use regular oil too
Instructions
Separate the leaves from the cauliflower
In a saucepan, heat water and drop the leaves
Blanch the leaves for a 3-4 minutes
Separate the leaves and put it in a mixer-grinder
Roughly chop the garlic and chilies and add in the garlic along with a teaspoon of salt
Make a paste
In a wok, take oil and once hot, add dried red chilies, black cumin seeds
Once it starts spluttering, quickly add the chopped garlic cloves and stir for a few seconds
Add in the mashed leaves
Stir until there is no water in the wok
Take off the flame and serve hot with rice
Notes
This is a simple dish, but stands out because of its genuine country flavors. For best outcome, please ensure the following:
Young, fresh cauliflower leaves make all the difference. There will be a marked difference in the taste if the leaves are not fresh
Buying fresh leaves and keeping them in the refrigerator also impacts the final outcome negatively. This dish demands freshly bought leaves from the market directly put to use
This dish is best served hot with steaming rice. Once the dish cools down, it loses all its flavors and tastes awful