A recent article in the financial express titled ‘Cooking with Conscience ‘ highlighted the importance of zero-waste cooking. The article spoke at length about sustainability, ways of minimizing food wastage, and reducing the carbon footprint. The read made me ponder and wonder…why is this being portrayed as a hot new food trend? In India, we have traditionally sustained life on what was largely a vegan repast. Cooking with scraps and peels is an integral part of traditional Indian cooking. Orange Pulp Burfi, Pumpkin Seed Halwa, Pea Shell Pakodas, Ridge Gourd Peel Thogayal, Nendran Peel Thoran, Mango Seed Kuzhambu, Curry leaf stalk rasam, citrus peel pickle.…all have been a part of our ancient traditional culinary creations.
Scraps are unavoidable products derived during food preparation. These scraps, from peels to roots, seeds, stems, stalks, etc, are loaded with nutrients. As the article highlighted, are we ignoring these treasures in the recent past? In the context of convenient food choices, have we moved away from easy homemade recipes? Cooking with food scraps can add colour to the culinary canvas. It encourages cooking and eating every single part of vegetables or fruits, maximising nutrition, and minimizing food wastage, besides being environmentally friendly. Let us not move away from our treasured cooking practises. Let us revive and sustain for a better world.
Foodialogues brings to you a Cauliflower Stem Sabji….an old recipe common during the winter months. a zero-waste food that has been a part of our kitchens since ages.
Cauliflower Stem Sabji Recipe
Ingredients for Cauliflower Stem Sabji:
- Cauliflower Florets ½ C
- Cauliflower Stem Diced 2 C
- Onions Sliced 1 Medium
- Tomatoes Chopped 1 Medium
- Peas ½ C
- Ginger Juliennes 1 Tsp
- Green chilly slit 2
- Turmeric Powder 1 Tsp
- Chilly Powder 2 Tsp
- Amchur 1.2 Tsp
- Coriander leaves Chopped 1 Tbsp
- Oil 2 Tsp
- Cumin/Jeera 1 Tsp
- Salt As Required
Preparation Method for Cauliflower Stem Sabji:
- Heat oil in a heavy-bottomed pan. Splutter cumin, add onions, and sauté till transparent.
- Add green chilly and tomatoes and cook till tomatoes are soft and mushy. Add the rest of the vegetables. Mix well .
- Add the required salt. Cover and cook till the cauliflower stem is done. It should be soft, cooked but not mushy.
- Add the spice powders and coriander leaves. Mix well. Cook for another minute.
- Remove and serve hot with roti/paratha.
A perfect zero waste & nutritious “Cauliflower Stem Sabji” is ready 🙂
