Cauliflower stem chutney

Cauliflower stem...the fiber part of cauliflower that never goes into dustbin when my mother-in-law is home. Before marriage, I never saw anyone eating cauliflower stems...always used to think that the best place for it is the dustbin. Over a period of time, I got into the habit of saving the stems and using them in mixed vegetable curries like my M-I-L.

For me, it doesn't taste that great...but still, take it as a fiber intake. Always used to think of making a better recipe out of it. Thanks to "Maa Oori Vanta(Maa TV)" for giving me a tip of preparing chutney out of cauliflower stems. Tried it and trust me, now it's one of my favorite chutney for Dosa.

Here are the ingredients followed by preparation:

Ingredients:   

• Cauliflower stems 
• 1 cup peanuts
• 1 medium sized onion
• 3 small sized tomatoes
• 3 green chillies
• Coriander leaves
• Curry leaves
• Salt
• 1 tbsp oil 
• 1/4 tsp mustard seeds
• 1 tsp jeera
• 1 tsp urad daal
• Heeng

Preparation:    

Take out the stems from Cauliflower florets, wash and cut them into small pieces. 

Roast the peanuts in a kadai or pan.

Make powder out of roasted peanuts and keep it aside. In the mean time, heat oil in a kadai/pan, add cut onions, tomatoes and green chillies. Stir fry for sometime and then add Cauliflower stem pieces. Fry for some more time and let it cool to make a paste. 

In a mixie, add the above ingredients, water, salt and coriander leaves and grind it into paste. Then add peanut powder and make it into smooth paste. In a kadai, heat oil and add heeng powder, mustard seeds, jeera, urad daal and curry leaves.

Then add the paste and stir fry for 2 to 3 minutes. 

Chutney is ready to serve with Dosa...our today's early morning breakfast :-).

And here is a slight variation of Dosa...added a layer of chutney on Dosa to fill kid's breakfast box...no hassle at school.... easy to grab and eat.