During the COVID-19 pandemic, we have had a chance to learn how to select, store and make the most of every part of the fresh produce available. So in today’s recipe we’ll make use of the ribbed leaves or kadalu (rich source of calcium, iron & fibre) of a Gobi (Cauliflower). Select leaves that are bright, green and tender.
125gm chopped Gobi/ Cauliflower leaves
2-3 tbsp vegetable oil
2-3 green chilli (as per taste)
1 tsp ginger
Salt to taste
Water as required
Roast and grind
¼ cup groundnuts (roasted)
½ tsp Jeera
1 tsp black gram/urad dal
½ tsp mustard seeds
Pinch of heeng/ asafoetida
1 dry red chilli
Few curry leaves
1. Heat oil in a pan, add ginger, chilli and Gobi ribbed leaves/kadalu and tamarind. Fry for few minutes to soften and add salt (medium flame). Keep aside.
2. Dry roast jeera seeds, black gram for less than a minute then add roasted groundnuts and blend to a powder.
3. In the same blender add the above Gobi kadalu mix. Blend this coarsely by adding a little water. Adjust the seasoning and remove into a serving bowl.
4. Seasoning – Heat 1tsp oil, when hot add mustard seeds, red chilli, heeng and curry leaves. Pour this over the chutney and enjoy.
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