Kachnar Phool sabzi |Bauhinia plant flower curry |How to make kachnar Phool sabzi at home. Kachnar Phool sabzi is a north vegetable Indian recipe, cooked fondly with many delicacies. This flower blooms during March/spring. Since just the buds are cooked, they start coming in the season by end of February.
Kachnar has multiple health benefits. It has anti-cancerous, effective in the treatment of hypothyroidism, controls your blood sugar and also proven effective to treat indigestion. Nature has a way to treat and support the living for any seasonal ailment they may face.
So these veggies are a good seasonal remedy for many ailments you face around springtime. Or may I say the change of season? There are many more benefits and you may search them with the name “Kachnar Benefits” to get the detailed info.
A few more healthy recipes during springtime you may want to try : http://www.recipesandyou.com/category/fasting-recipes-vrat-recipes/
Kachnar phool recipe
Ingredients
- 500 gm Kachnar phool only buds
- 4 Tomatoes pureed
- 1 big onion pureed
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp rock salt /salt or to taste
- 1/2 tsp Kashmiri red chili powder or as per preference
- 2 tsp coriander powder/ Dhania Powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2-3 tbsp dahi /curd
- 1/2 tsp Jeera powder /cumin powder
- 2 tbsp oil /ghee to cook
Instructions
- Wash the Kachnar Phool in running water to remove dirt.
- In a deep pan,take 750 ml of water and boil the kachnar on simmer for 10 minutes or till soft.( Bring to boil on full flame and then cook on simmer for 10 minutes covered).
- Once boiled and cooked, sieve the water and cool the kachnar phool on a plate.
- Meanwhile, in a deep pan or wok take 2 tbsp oil and add the onions and cook them on medium flame untill dark brown. Keep stirring to avoid burning.
- Now add the masala/spices: salt, red chili powder, coriander powder and turmeric powder. Add a little water and cook on simmer covered untill oil seperates.This should take about 2-3 minutes.
- Now, add the pureed tomatoes and cover and cook on simmer for another 5 minutes and till oil seperates.
- Once the oil seperates, add 3 tbsp dahi and mix well.
- Cover for simmer and cook for another 2-3 minutes and let the dahi mix well and oil visible on sides.
- Add the boiled kachnar phool and mix well. Cook on simmer for 5 minutes and till oil start to show on sides again and the phool are cooked and have soaked the masala well.
- Garnish with coriander leaves and serve hot with your favorite dal and roti or with rice.
Recipe Notes
Dahi gives a nice texture and flavor to the kachnar phool veggies.