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):