Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not a lot of people know that these flowers can be cooked. When I made this last time my parents in law tried it for the very first time.
This is my favourite dish and I yearn to eat this whenever these flowers are in season and I am at my mother’s place. I haven’t been able to perfect this recipe but this is the exact recipe she follows. I think its the addition of love which makes it more delicious. Many people dislike this because they complain of being very bitter. But my mom’s recipe makes it neutral and delicious. You must try it out. It has that earthy taste which makes it simply delicious.
Directions:
1. When you buy the flowers and buds of drumstick just ensure it doesn’t have any unwanted stems.
2. Boil some water in a pot and add salt.
3. When the water comes to a boil add the flowers and let it cook for a minute and then turn the flame off.
4. Close the lid and let it sit overnight or 8 to 9 hours. This will take out the bitterness out of the flowers.
5. After soaking for 8 hours this is how it will look. The water will become brown.
6. Now drain the flowers and put them under running water.
7. Put the flowers back in the pot and add fresh water.
8. Keep boiling it for 20-25 minutes till the flowers are soft and cooked. You can take a flower and try to mash it with your fingers.*
9. Drain the flowers using a colander.
10. Squeeze out extra water using your hands. It will mash up the flowers but its okay. You can do it in batches.
11. Keep them aside on a plate. In the meanwhile chop some onions, tomatoes and green chilies for the temper.
12. In a wok add some ghee or clarified butter,
13. Add peas and cook them for five to seven minutes till they become soft and crunchy.
14. Add chopped onions and saute them till they become transparent and little brown.
15. At this stage add chopped tomatoes and green chilies. And cook till tomatoes are softened.
16. Add salt and red chili powder.
17. Cook for five minutes or until the oil begins to separate.
18, Add boiled and drained flowers and mix.
19. Cover it with a fitting plate and let it cook on low flame for five minutes.
20. Sprinkle some Garam Masala.
Serve hot with Rotis.
You can try other recipes from my Mother’s Kitchen like Tori Wadiyan, Bharwan Karela, Besan Kaddi Pakora, Aloo Methi, Gobhi Danthal, Dal Makhni.
[whohit]SwanjhneyKPhool[/whohit]
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