1 cup chopped cauliflower stem with leaves
2 tbsp urad dal
4 red chillies
1 tsp jeera/cummin seds
pinch of fenugreek seeds
1/2 tsp sugar
2 tsp oil
himalayan salt to taste
1/4 tsp mustard seeds
1 red chilli
pinch of hing/asafoetida
1 spring curry leaves
. Select and pluck the tender stems of the cauliflower,wash them nicely and chop them.Keep aside.
. Heat 1 tsp oil in a pan, add urad dal, cummin , fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.
. In the same pan add 1 tsp of oil and the chopped caulifower stems and fry for 1-2 minutes or until it looses its rawness.
. Once it cools add them to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.
. Transfer it to a serving bowl if you feel it is too thick add a little water.
. Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.
. Mix and serve it with rice