Kachnar ki Sabzi
Veg
Vegan
Kachnar (Bauhinia/orchid tree) flower and bud curry — the blossoms and young buds of the kachnar tree blanched and cooked in a mustard oil-based onion-tomato gravy with garam masala. The flowers have a mild, slightly bitter taste that absorbs the spice beautifully. A spring-season preparation eaten across central India.
Cuisines
Malwi
Chhattisgarhi
Jharkhand
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | kachnar buds |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 medium | onion, finely chopped |
| 2 medium | tomatoes, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1 | green chili, finely chopped |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the kachnar buds thoroughly and boil them in water for about 5-7 minutes until they are tender. Drain and set aside.
- 2 Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.
- 3 Add cumin seeds and fennel seeds to the hot oil and let them splutter.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Stir in the ginger-garlic paste and chopped green chili, and sauté for another minute.
- 6 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a minute.
- 8 Add the boiled kachnar buds to the pan and mix well with the masala. Cook for 5-7 minutes, allowing the flavors to blend.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a tangy twist, add a teaspoon of amchur (dried mango powder) towards the end of cooking.