Grind the onion and tomato to corase paste and keep aside
Remove the stalks from the cauliflower
Cut the stalks into 1 piece
Remove the strings and wash the stalks
The tender stalks tastes better than the matured ones as they are soft after cooking and melts as they get chewed
While the matured ones have fibres and takes time to get cooked leaving fibre behind
In a pan add oil and add the stalks stir fry for couple of minutes on high flame and remove from the pan
In the same pan add cinnamon stick bay leaf and cumin seeds
Then add the onion and tomato paste and saute for couple of minutes
Now add Ginger garlic paste mix and stir for a minute then add turmeric powder
Now time for coriander and chilli powder to get into the pan
stir the masala and allow it cook for a couple of minutes then add the stalks
Add required salt at this stage
Now add 1
5 cups of water and bring to boil
When it starts to boil reduce the flame to medium and close the pan with a lid
Occassionaly stir the mixture so that the strands get cooked uniformly
It takes around 10 minutes for the matured ones to get cooked
After the stalks get cooked you can adjust the consistency by simmering down or adding water
The display picture was prepared as an accompaniment for rice
Stalks can be prepared in kootu or poriyal style by addition of grated coconut along with mustard urad dhal tempering