Potato and Cauliflower stem sabji

Call me frugal but I
just love to find ways of using as many edible parts of a vegetable as
possible. When I was in college, my mom once mentioned that some of her
colleagues cook the cauliflower stem. By stem, I am referring to the rib of
the outer leaves that cover the curd. I then tried using it in a gravy and was
quite good. Years later, I am beginning to do the same again. This time, I have
used it in a dry sabji and when combined with potatoes, anything would go down
with my better half. It is quite nutritious as well so that makes me even
happier that I managed to use it. Avoid using the thick ones as they are very
fibrous, the tender ones are ideal. Here is a simple recipe...

1 onion, chopped

About 10 baby potatoes,
boiled and peeled

Tender stalks from
cauliflower, chopped

1 teaspoon cumin seeds

1 teaspoon chilly

½ teaspoon sabji masala
or garam masala

Turmeric powder

Salt to taste

½ teaspoon amchur

Cooking oil

Heat some oil and add
the cumin seeds. Once it browns add the onions and cook until it just begins to
change colour

Add the stalks and
little salt and cook covered until it is cooked i.e. soft

Add the boiled
potatoes, turmeric powder, chilly powder, garam masala, more salt if needed and
amchur powder and cook until all raw smell goes away.

Ready to serve