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Drumstick Blossoms Stir-fry:
Drumstick Blossoms Stir-fry
How long it takes: 30 mins
Number of servings: 2-3
A long planned recipe on this blog that I’m uploading today – now that the drumstick tree has bloomed and it’s the perfect time to use the blossoms to prepare this dish. which is the favorite of all of us in the family. I have previously shared recipes for
drumstick blossoms cutlet,
drumstick greens paratha,
brinjal drumstick curry, and today I would like to put up this simple recipe which can be prepared in minutes if the blossoms are available. Here it is, a family favourite and I hope one that you’d enjoy too:
What you need to have:
1. Drum-stick blossoms – 1 and 1/2 cup
2. Chopped Potatoes – 1/2 Cup
3. Chopped Onions – 1 Cup
4. Tomato chopped – 1 (small)
5. Chilli powder – 1 Teaspoon
6. Turmeric powder – 1/2 Teaspoon
7. Dhania-Jeera powder – 1 Teaspoon
8. Salt – To taste
9. Cooking oil – 3-4 Teaspoons
Ingredients of drumstick blossoms stir fry
What you do with what you have:
1. Place a pan with 3-4 Teaspoons of cooking oil in it on low flame. When hot, add chopped tomatoes to it and also a little salt and fry till done.
Chopped tomatoes being fried2.When tomatoes are fried, add chopped onions and also required quantity of salt to the dish and fry till transparent.
Chopped onions being fried till transparent3. When onions turn transparent, add all seasoning powders and stir in well.
Seasoning powders4. Now add chopped potatoes, and the drum stick blossoms, stir well and place a plate containing water to cover the vessel – this helps the cooking process as well as retains the aroma and nutrients. If the water on the plate begins to evaporate – change the water till the dish is cooked.
Chopped potato & the blossoms being added
A plate of water covering the pan5. Ready to serve drum stick blossom stir fry is as shown in the image below. Enjoy with either rice and dal, curd rice or even with roti/chapati. Like I always say – yummmmm !!!!
Ready to serve Drum stick blossoms stir fry 30 minutes
Number of servings: 2-3
Good to remember:
1. Better to use fresh blossoms for the dish. Potato is used to enhance texture of the dish.
2. The purpose of placing water on the top of the dish is to retain the aroma and the oil content and also the nutrients.
3. Adding water directly to the dish to cook the veggies will cause it to lose the nutrients and turn the dish soggy.
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Here is a collection of recipes for lamb and goat from all over Greece. You’ll find dishes from Epirus and Macedonia, in Greece’s mountainous north as well as dishes from the islands. If you have a regional Greek Easter recipe you would like to share, please send it along. If you have a picture, all the better.
