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.