Cauliflower Stalks Stir Fry (Danthal ki Sabzi)

I was not much of a "danthal" fan till a few years ago. It was about 4 years back when I was traveling from Jammu to Delhi in a train that I met this couple who offered to share their dinner with us. They had bought "danthal ki sabzi" and I was a bit hesitant at first as I did not like it much. They persisted and I had a bite........Yummmm!! It was delicious. I fell in love with this dish since then. After that I had it many times but none was as good as that one. As of today, my mom's version is the best but I still long for that taste sometimes. This is the first time I have tried it myself and it turned out to be pretty OK. (My one and a half year old son loved it  :)....here is the recipe...

Preparation time 15 minutes
Cooking time: 40 minutes (mainly to simmer the stalks till they become soft)
Serves - 4 

Ingredients:

• Cauliflower Stalks- stalks of 2-3 cauliflowers (cut into small pieces)
• Onions - 2 medium sized (minced)
• Tomato puree - 1 cup (finely pureed)
• Garlic & Ginger paste - 2 tbsp
• Mustard oil - 3 tbsp
• Hing (Asofoetida) - 1/4 tsp 
• Whole Spices
• Cloves 2-3
• Black peppercorns - 6-7
• Black Cardamom -1
• Green Cardamom - 2
• Cinnamon stick - 1 inch stick
• Mustard Seeds - 1 tbsp
• Fennel Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Fenugreek Seeds - 1 tbsp
• Coriander seeds - 1 tbsp
• Mace (Javitri) - 1 inch
• Spices
• Chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Mango Powder - 1/2 tsp
• Pao Bhaji Masala - 1/2 tsp
• Salt to taste
• Green Chilies - finely chopped
• Fresh Coriander leaves (finely chopped)

Directions:

• Heat oil in a pan and add the asofoetida and whole spices and saute for a minute of medium heat. 

• Add the minced onions, ginger and garlic and saute over medium heat till the onions turn golden in color. 

• Add all the spices except the garam masala and saute for about a minute.

• Add tomato puree and green chilies (I added the green chilies to the tomato and pureed the two into a fine paste in a blender)

• Separate the leaves from the stalks and chop the leaves finely. Cut the stalks into small pieces.  Add the stalks and the finely chopped leaves to the puree.

• Mix well and saute for a few minutes till the oil separates.

•  Add about 1/2 cup of water and put a lid over the pan. Reduce the heat to min and let it simmer for about 20 25 minutes or till the stalks are tender.

• Remove lid and saute till all the water evaporates. Add garam masala and garnish with fresh coriander leaves.
• Serve hot with Nan or chapatis.