Thursday, 3 March 2016

Drumstick Flower Dry Curry ~ Shevagyachya Fulanchi Bhaji

Drumstick flowers are edible and small, round, yellowish-white flowers. They fulfil with energy, moisture, protein, fat, carbohydrates, fibre, calcium, Iron and Phosphorus. Here is simple stirfry from my Aai/Mother's kitchen.


Ingredients:
  • Drumstick Flowers- 2 cups
  • Onion, chopped- 1 cup
  • Mustard Seeds- 1 tsp
  • Garlic, crushed- 4 cloves
  • Turmeric powder- ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Homemade mix masala/Malwani masala- 2 to 3 tsp or (1½ tsp Red chilli powder+ 1 tsp Goda masala)
  • Oil- 2 to 3 tbsp
  • Jaggery- a pinch or to taste 
  • Salt- to taste
  • Fresh coconut, scrapped- 2 tbsp
  • Fresh coriander, finely chopped- ¼ cup

Drumstick Flowers:

Method:
  • Wash flowers and chop roughly.
  • Heat oil in a pan, add mustard seeds. When they crackled, add garlic and onion.
  • Saute onion till it turned pink.
  • Add hing, turmeric powder and mix masala or chilli powder. Saute a while.
  • Add chopped drumstick flowers. Sprinkle little water and mix well. 
  • Cover and cook on low heat for 10 to 15 minutes or till cooked. Saute in between. Sprinkle little water if needed.
  • When flowers are cooked add salt and jaggery. Add goda masala if you are using. Sprinkle very little water and cook for a minute.
  • Switch off the gas. Garnish with chopped coriander and scraped coconut.
  • Serve hot with roti or rice and dal.

Drumstick Tree (Shevaga/Shekat):


2 comments:

  1. wow Purva, never knew that we can use drumstick flowers also. Lovely preparation.
    I have started a new group ONLY BAKES. Please feel free to post your baked goodies (no meat or fish)
    https://www.facebook.com/groups/1742306749333408/

    ReplyDelete

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