This post is also available in: Hindi
Swanjhra ja gullaa ( सवांजरे जा गुल्ल )..….Sindhi words for the drumsticks flowers that bloom only in the winter months refers to the sabji made with these fresh, tender flowers. It is a Sindhi traditional delicacy that one waits for all year round. This recipe uses a minimum of ingredients and seasonings so as not to overshadow the taste of the flowers. It requires a little effort only in the sense that the flowers have to be boiled thrice to remove all traces of bitterness and worms, if any. Though, the first flowers of the season are hardly bitter and also not infested with any worms, still to be safe thrice-boiling is a part of the procedure.
Drumsticks Flowers Sabji
- 250 grams Drumsticks Flowers (stems and leaves sorted out)
- 2 Onions (finely chopped)
- 2 Tomatoes (finely chopped)
- 2 Green Chillies (chopped and de-seeded)
- 1 tablespoon Coriander Leaves (chopped finely)
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- Salt as per taste
- 2 tablespoons Oil
- Water as needed
Heat about 5 cups of water on the full flame. It has to come to a roaring boil.
At this point add the flowers and let them boil on high flame for 5 minutes.
Remove from heat and drain in a colander.
Repeat the boiling and draining the flowers two more times using fresh water in each boil.
After the third boil, let it stand in the colander to drain off the excess water.
Take a fistful of the flowers and using both the palms squeeze out as much water as possible. Similarly, squeeze out the water from all the flowers.
Keep aside on a plate.
Now, heat 2 tablespoons of oil in a thick bottom pan on low flame. Add the onions and caramelize to golden brown color. Add the chopped tomatoes and the green chillies.
Stir-fry for about 5 to 7 minutes till the tomatoes look well fried.
Season with the salt, red chilli powder, turmeric powder and the garam masala powder.
Fry for a bit and then add the flowers. Mix them well.
Cover with a lid and cook for about 10 to 12 more minutes.
Stir them once or twice in between. When the curry looks done, shut off the heat. Garnish with coriander.
Serve with rotis, pulkas or even any rice preparation.