Swanjane Ke Phool

Ingredients

  • 1 tablespoon ghee
  • 3 cups dried swanjana (drumstick) flower buds
  • 1 large red onion, diced
  • 1⁄2 inch gresh ginger, chopped
  • 1 jalapeño, chopped
  • 2 tomatoes (diced)
  • 1 teaspoon coriander seeds
  • 1 teaspoon haldi (turmeric)
  • 1 teaspoon degi mirch
  • 1 teaspoon salt or to taste
  • 3 cups buttermilk
  • 1 cup frozen corn
  • 1 cup frozen peas

Directions

  • Pressure cook the swanjana flower buds, 4 cups water, a pinch of salt for 3-4 mins.
  • Tranfer the flower buds to a colander or sieve, and rinse with cold water for 4-5 mins.
  • In a large pan, heat the ghee.
  • Add onions, ginger and jalapeño and sauté until the onions turn translucent.
  • Add salt, haldi, and degi mirch.
  • Add the tomatoes, peas, and sweet corn, and cook for 5 mins.
  • Add the boiled swanjana buds, mix well.
  • Add buttermilk, and cook until the liquid is absorbed. Take about 15- 20 mins.
  • Serve with rotis or naan.

Category: Entree

Cusine: Indian

Tags: Comfort • Flower buds • Pressure cooked • Punjabi • Stovetop