Suanjna ki sabji , Raita aur pakody( drumstick flowers Recipes)

suanjna ki sabji

500 gms Suanjan ke phool

1 medium size onion chopped

5-6 cloves garlic chopped

½” ginger piece chopped

2-3 green chillies chopped

2 medium size (tomatoes )pureed

1 tspZeera  (cumin seed)

1 tsp sarson seed ( mustard seed)

 ½ tsp red chili pwd

1tsp Haldi (turmeric)

½ tsp Amchoor(dry mango powder)

Satl to taste

1 tsp garam masala

2tbsp oil

2tbsp coriander leaves chopped

Wash and steam the flowers keep aside . heat oil in a pan add zeera and sarso when they cracle add garlic and ginger sauté for one minute add onion satue till pink add tomatoes and salt cook till oil separates add green chilies and powdered spices except garam masala mix well add steamed flowers mix well  cook on low covered for 4-5 minutes keep stirring in between add garam masala mix well garnish with hara dhania..  Serve hot as side dish..  
Note:  You can add more veggies to it also as per your choice while cooking.

Suanjna ka raita

200 gms suanjna

400 gms curd

100 mls milk1tbsp roasted zeera pwd( cumin seed )

2 green chilies chopped finely

1tsp garlic crushed

Itsp oil

black and normal salt to taste

clean wash and boil the flowers, drain  and crush them with the back of the ladle them and put in a bowl mix cur and milk proper add to the flowers add spices , heat oil in a ladle add garlic sauté  till light brown pour the mix over the raita and kepp covered for few minutes mix well and serve as required.

 

Suanjana ke pakody

200 gms suanjna

1 medium size onion chopped

2-3 green chilies chopped

2-3 potatoes boiled and mashed

½ tsp haldi (turmeric)

½ tsp red chili pwd

2 genrous pinches of heeng(asafeotida)

1tsp amchoor( dry mango pwd)

1 tsbspp coarsely ground dhania zeera( coriander and cumin)

4tbsp besan( gram flour)

2 tbsp corn flour

Salt to taste

Oil for frying

Clean and wash the flowers mix all the ingredients except oil. Heat oil in a pan take one tbsp of hot oil and pour over the mixture mix well , take with the help of spoon add one by one to the oil and fry till golden press with the strainer in between… drain on absorbent paper, serve hot with chutney of your choice.