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Cauliflower Stem Pickle

Sujata Hande-Parab
20 minutes
Prep Time
10 minutes
Cook Time
15 People
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ABOUT Cauliflower Stem Pickle RECIPE

Dish is made from cauliflower stem which we usually throw. Stem can be used for making pickles, chutneys, soups etc. It is unique, easy and tasty recipe. Inspired from one of the Zero wastage cooking competition held in Pune, Maharashtra, wherein we had been asked to prepare a dish which can be made using vegetables, grains wastage. First time I had made this recipe there and it was a success.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Accompaniment
  • Healthy

Ingredients Serving: 15

  1. cauliflower Stems (White and green)– 1 cup
  2. garlic cloves chopped finely – 4 nos
  3. Red Chili Powder – 1 1/2 tbsp.
  4. turmeric Powder – ½ tsp
  5. Mustard Seeds – 1 tsp crushed
  6. asafoetida – ½ tsp
  7. Fenugreek Seeds – ½ tsp coarsely powdered or powder
  8. salt - As per taste
  9. oil – ½ cup


  1. Wash cauliflower stems (White and green) thoroughly. Pat dry with tissue paper or towel.
  2. If required, peel stems with the help of peeler. Cut into very fine julienne.
  3. Add salt and turmeric. Rub it well on stems. Keep aside for 15 minutes.
  4. In a saucepan or Tadka pan, heat oil. Add crushed mustard seeds. Let it splutter.
  5. Add finely chopped garlic. Cook until light brown and crispy. Switch off the gas
  6. Add asafoetida and red chili powder. Mix well. Let it cool.
  7. Pour prepared tadka on marinated stems. If needed add more salt and red chili powder.
  8. Mix well. Transfer into airtight container and store in freeze.
  9. It will stay well for a month if refrigerated and handled properly.

Reviews (1)  

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Mini Bhatia
Mini Bhatia   Sep-06-2017

I will surely try this.

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