Dhandhal ki Achari Sabzi

To prepare Dhandhal ki Achari Sabzi, start by peeling, washing, and dicing the cauliflower stems. Heat mustard oil in a pan, then add jeera, chopped onion, and crushed ginger. Stir in haldi powder, salt, and red chilli powder. Next, add the diced cauliflower stems and potatoes, cover the pan, and cook until half done. Finally, mix in Aam ke achaar ka masala or Aamchur powder and cook until the vegetables are tender. Serve hot with Parantha for a delicious meal.

Yes, Dhandhal ki Achari Sabzi is suitable for vegan diets as it contains no animal products. The dish is made primarily from cauliflower stems and potatoes, cooked in mustard oil with spices, making it a flavorful and healthy option for those following a vegan lifestyle.

If you don't have Aam ke achaar ka masala, you can use Aamchur powder as a substitute in Dhandhal ki Achari Sabzi. Both options provide a tangy flavor that complements the dish well. Alternatively, you can mix a bit of lemon juice with regular spices to achieve a similar taste.

To store leftover Dhandhal ki Achari Sabzi, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to eat, reheat it in a pan or microwave until warmed through. Avoid freezing, as the texture of the vegetables may change.

Dhandhal ki Achari Sabzi pairs wonderfully with Indian flatbreads like Parantha or Roti. You can also serve it alongside rice and a side of yogurt or raita to balance the spices. For a complete meal, consider adding a lentil dish like Dal or a salad for freshness.