Chop them into tiny pieces. Soak the flowers in buttermilk to prevent oxidation till you cook.
Drain the flowers and pressure cook them for 1 whistle.
- In a hot pan add about 3 tsp of oil and season the oil with a spring of curry leaves, pinch of hing, 4 red chillies, 1 tsp mustard seeds, 1 tsp urad dhal, 1 tsp chana dhal, and 1 tsp cumin seeds, 1 crushed garlic pod
- Add finely sliced onion (1 large) and saute till onions turn color
- Add salt per taste, 1 tsp of turmeric powder
- Toss in the cooked flowers
- Add 1 tsp of red chilly powder (optional)
- Saute the flowers till the ingredients combine well and any excess water evaporates
- Optional: you may add a handful of presoaked split moong dhal , cover and cook on low flame till the dhal is done. sprinkle drops of water if needed time to time.
- Add 1 tbsp of shredded coconut, stir and simmer the stove for another 2 mins
- Serve hot as a side dish.
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