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
Build a full meal around Kachnar ki Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Kachnar Bud |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 medium | Onion , finely chopped |
|
2 medium | Tomato , finely chopped |
|
1 teaspoon | Ginger-garlic paste |
|
1 | Chili , green, finely chopped |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , 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.