Winters in India, heralds a wide range of vegetables, fruits and flowers.
Sojne phool or Drumstick blossoms are a delicacy cooked in various regions of the country. Each region has their list of traditional recipes.
Like many edible flowers from around the world, India has it’s fair share of such flowers. There is long list of atleast 42 edible flowers in India – Roses, Hibiscus, Spiny Sesbina, Lemon blossom, Nasturtiums, Drumstick blossom (Moringa Oleifera) etc
This is a dry dish and goes well with steamed rice.
Drumstick blossoms or Sojne phool are a bit bitter to taste. There is a much tested age old trick to lessen that bitterness by steaming the flowers and draining out the water.
The flowers post steaming, are ready to be used for numerous preparations. Though this is an optional trick, but i found it to be extremely useful.
This is what I did……
INGREDIENTS
2 cups – sojne phool/ drumstick blossoms
2-3 nos – green chillies
1 1/2 tbsp – fresh coconut paste
2 tsp – mustard paste
1 tsp – sugar
5-6 nos – bori/ sundried lentil dumplings
1 tsp – tumeric powder
1/2 tsp – mustard seeds
Salt to taste
Oil- as per need
METHOD
Rinse the flowers well. Drain.
Steam the flowers for 10- 12 mins. Drain the water.
Heat sufficient oil in a pan and fry the bori/ sundried lentil dumplings. Drain them on an absorbent paper.
Heat 3 tsp oil separately and season with mustard seeds. Add the coconut paste and fry till it starts turning golden.
Add the mustard paste and tumeric powder.
Add the steamed blossoms.
Cut the green chillies halfway through the centre and add it to the pan.
Season with salt and sugar. Stir. Lower the heat and cover.
Cook the blossoms till all moisture dries up.
Gently break up the fried dumplings and mix it to the cooked blossoms.
You may add a tsp of ghee at this point (optional).
Take it off fire.
Serve with hot steamed rice.
Happy cooking !! 😊
Cheers !! 😄
acbistro 