All the parts of cauliflower and cabbage that you generally discard
| Outer dry leaves of Cabbage | 1- Chopped |
| Cauliflower Leaves & thin Stalk | 1- Chopped |
| Inner part of the Cauliflower Stalk (that holds the flower together) | 1- Chopped |
| Garlic Paste | 1 and ½ TBSP |
| Nigella Seeds | 1 and ½ TBSP |
| Turmeric Powder | 1 and ½ TBSP |
| Green Chillies | 1-2 |
| Salt | 1 and ½ TSP |
| Mustard Oil | 3 TBSP |
The parts of vegetables that you generally throw away can actually make an excellent dish. Bengalis love to utilise every part of a vegetable and a fish. Well, I thought of going an extra mile. To make this dish, I used three parts of two vegetables that we generally discard. To be precise, I used the outer dry leaves of cabbage, cauliflower stalks, its leaves and the inner part of the thick stalk that holds the flower. Used all of these to make a soft paste and spiced it up to the hilt with the right masalas! This is an original recipe made out of a bit of experimenting. Trust me it’s a 10/10 in deliciousness.
Preparation:
STEP 1- In a saucepan, blanch the outer dry leaves of cabbage, cauliflower leaves & stalk and the inner part of the cauliflower together for 5 mins with 100 ml of water.
STEP 2- In a blender, blend the blanched vegetables to make a fine paste.
STEP 3- In a pan, pour mustard oil and add a slitted green chilli. Add the nigella seeds and let it crackle.
STEP 4- Add the garlic paste and sauté it for a min on low flame.
STEP 5- Add turmeric powder and sauté everything for 30 secs.
STEP 6- Pour the veg paste and the remaining salt. Keep sautéing for 7 mins on medium high flame.
STEP 7- Your mix veg ghonto should be ready. Serve it with a plate of steamed rice.