Right after I posted the recipe for using amaranth stem in a South Indian style stir fry, I received an email requesting for one in North Indian style. There were a few more emails asking about the cleaning of the stem, handling the toughness of some stem etc. A friend also passed in a tongue-tickling South Indian curry recipe with the amaranthus stems that I have to try. Shelving that for later as I have no amaranth left I decided to proceed with a stem collection I have.
The current collection had mustard greens stem, broccoli stem, and bits and parts of the cauliflower stem. The mustard greens and cauliflower being comfortable elements in North Indian cuisine their fare was sealed with the familiarity of the humble potato to make this sabji perfect.
Cleaning the stem for use
Most of the stems that we can use are cut at a hard base and may carry a bit of dirt. So here is how I go about. I cut off all the leafy bits and the leaf stalks and keep them aside. Then wash all these and pat dry with a cloth. Pay attention to the mud trapped st the base of the stems and leaf stalks when you wash and scrub it out. This is done using a fruit knife strip off the tough skin, by pulling back as it works off easily till it becomes tender. Now, the tender part is exposed cut it into manageable pieces and slice off about 1 inch off the base where it can be a bit woody.
Now, the stem is ready to be sliced the way you want. All those leafy stalks that was saved also can be done the same way.
To serve this recipe
For an effective North Indian homestyle thali, here are my combinations with this sabji.
Hope you enjoy this sabji recipe and get to use up all that cauliflower,broccoli, .mustard green, fenugreek stem or cabbage stem. Stay safe and breathe easy.
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