Drumstick Flowers Pickle
Drumstick Flowers Pickle is a simple and comforting recipe that is made using authentic spices and Moringa Flowers. You can serve this delicious recipe with hot rice, chapatti.
Ingredients
- For Making Drumstick Flowers Pickle :
- 200 gm drumstick flowers cleaned and rinsed under running water
- 200 gm lotus stem thinly sliced (I used thin tender ones, you can chop in smaller bits if the lotus stem is thick and fleshy)
- one large bulb of garlic peeled and halved lengthwise
- 6-8 large chilly peppers (less hot variety) sliced in bite size pieces
- 1/3 cup mustard oil
- 3 tbsp apple cider vinegar
- 2 tbsp turmeric powder
- 3 tbsp yellow mustard powder
- 1 tbsp fenugreek powder
- 1 tsp nigella seeds crushed lightly
- 1 tsp ajwain seeds crushed lightly
- 1-2 tbsp red coarse chilly powder (to taste)
- 3 tbsp salt
Instructions
- For Making Drumstick Flowers Pickle :
- Boil water in a deep pan, about one liter with 1 tsp salt to blanch the lotus stem and flowers both.
- Dip the sliced lotus stem in boiling water for a couple of minutes and strain.
- Keeping the lotus stem in a steel colander while dipping it in the boiling water helps.
- After removing the lotus stem from the boiling water, dip the drumstick flowers too for just a couple of seconds and take them out or pour everything over the colander that has the blanched lotus stem slices.
- Let all the water drain, for about 10 minutes. No need to make the vegetables dry.
- Mix everything together in a large bowl.
- And transfer in a sterilized glass jar.
- The pickle will be ready to eat in the next 24 hours or so.
- Top up with some more mustard oil if the pickle ingredients don’t settle down and a thin layer of oil floats on top.
Note
- cleaning the drumstick flowers may be tricky if it is not too fresh.
- Soak it in water for 20 minutes and then rinse under running water to make sure all dirt and impurities are washed away.
Relax & Enjoy !
Courtesy / credit :
sangeeta