This Cauliflower with spinach stalks is one of my younger son’s favorite curry recipes. He loves to fingerpick the stalks from the curry and munch on. I feel happy that there is at least one veggie buff at home, who feels excited at the sight of any veggie. After using the amaranth leaves (thota akku), I preserve the stalks to prepare this curry. These stalks can also be used to make pulusu, which I haven’t made it for a long time. There are no specific amount of ingredients, everything is approximations only, adjust to suit your taste. You can replace cauliflower with boiled potato cubes.
2 cups of Cauliflower florets (soak in salted warm water for 10 mins, rinse and drain)
Spinach stalks cut to one inch length (as needed)
½ to ¾ cup Onions
Green chili optional (slit)
1 sprig curry leaves
Pinch of cumin and mustard
½ tsp. red chili powder
Pinch of turmeric
Salt to taste
Oil as needed
Ginger garlic paste (optional, most of the times I do not use)
½ to 1 tsp. garam masala powder
1. Heat oil in a pan, add curry leaves, green chili, mustard, cumin, let them splutter
2. Add onions, sprinkle salt and fry till they turn golden brown, I was in a hurry so did not brown.
3. Add ginger garlic paste, if using. fry for a min
4. Add cauliflower, turmeric and salt and fry till the raw smell disappears. takes around 2 to 3 mins
5. Add spinach stalk, fry for another 2 to 3 mins or till the raw smell of the stalks disappear
6. Add chili powder, garam masala (if using). mix well and fry to get the aroma
7. Cover and cook on a low flame till the stalks and cauliflower is cooked. Keep stirring to prevent burning. If needed can sprinkle little water. But I never use water; the moisture from the veggie is enough to cook.
Serve with Rice or roti