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.
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- Dal tadka
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- Spinach – avocado Phulka
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- Kachumer
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- Basundi
Tadka dal, mixed veg raitha and puffed up phulkas. To wash it all down the good old basundi. That is my meal.
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.
Pin this recipe for later use here
Aloo and stem sabji
Ingredients
for the tempering
- 1 tsp cooking oil
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/4 tsp fennel seed
- 1/4 tsp caraway seeds (ajwain, omam)
vegetables needed
- 2-3 small shallots sliced thin
- 1 small Tomato
- 2 medium potatoes
- 2 cups stalks of vegetables ( check post above for ideas)
Masala needed
- salt to taste
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder
- 1/2 tsp garam masala powder
garnish
- 1/4 tsp jeervan masala
- 1 tbsp coriander leaves chopped
Instructions
- Wash, clean and slice the vegetables and keep ready
- In a deep pan ( kadai) add the oil followed by the ingredients for tempering
- As the spices sizzle add the shallots and tomatoes and fry them.
- Add the masala powders and salt to the translucent shallot tomato mix and fry for a minute
- Now add the potatoes and the cut stalks of vegetables kept ready
- Saute well for the masala to coat the vegetables.
- Add about half a cup of water, cover and cook till the potatoes are fork-tender
- This takes about 5-6 minutes, open the lid carefully (steam can burn) and saute the sabzi
- If there is any water left saute till the water evaporates.
- Add the coriander leaves and mix them as well.
- Remove the sabzi into a serving dish and sprinkle the jeervan masala on top, Serve hot with phulkas.
