Take a fresh cauliflower and make sure its stem is fresh and green and not wilted. Let's begin by cutting the danthal/cauliflower stems first.

Remove stalks and leaves from cauliflower.

Save the cauliflower.

Peel the stalks and...

Cut them in small pieces.

Cut the leaves too.

For the thick stem part, cut and slice them into pieces.

Wash them thoroughly under tap water.

Rub the pieces and wash them again. Drain and set them aside.

Assemble: rest of the ingredients.

And spices..

Heat oil in a pan. Add cumin seeds and as they start to crackle mix in ginger and garlic.

Saute for few seconds and mix in chopped onions. Saute until onions are translucent.

Mix in chopped tomato and tomato puree. Mix and add spices.

Cook for couple of minutes until oil starts to separate.

Add chopped danthal (cauliflower stems).

Add water and cover.

Let it cook for 20 -25 minutes or until the cauliflower stems are soft and tender. You can choose to pressure cook this for 4-5 whistles.

Cook until all the water has evaporated and oil starts to separate.

Adjust seasonings..

Serve hot with warm rotis and homemade curd.