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Drumstick Flowers Peas Curry

Drumstick Flowers Peas Curry

Drumstick Flowers Peas Curry is a simple and comforting recipe that is made using authentic spices and Drumsticks Flowers. You can serve this delicious recipe with plain chapatis or lacha paratha. 

Ingredients

  • For Making Drumstick Flowers Peas Curry : 
  • Swanjane ke phool (drumstick flower and buds) – 250 grams
  • Green peas – 1/2 cup
  • Green chilies (finely chopped) – 1 to 2
  • Onions (medium size) – 2
  • Tomatoes (medium size) – 4
  • Ginger – 1 inch
  • Garlic pods – 3 to 4
  • Ghee or cooking oil – 3 tbsp
  • Garam masala powder – 1 tsp
  • Salt – as per taste
  • Red chili powder – 1 tsp or as per taste
  • Turmeric (haldi powder) – 1/2 tsp
 

Instructions

  • For Making Drumstick Flowers Peas Curry :   
  1. First, get rid of the unwanted stems in the flowers.
  2. Wash them nicely under running water to get rid of the dirt.
  3. Bring about 6 to 7 cups of water to a boil in a saucepan.
  4. Add the buds and flowers to the boiling water and boil on medium flame for half an hour. 
  5. Do not cover the saucepan all this while.
  6. Switch off the flame after half and hour and drain the water from the flowers using a colander.
  7. Let the flowers sit in the colander so that all the excess water is drained.
  8. Meanwhile, blend onions, ginger and garlic to a smooth paste. Keep aside.
  9. Also, puree the tomatoes and keep aside.
  10. In a wok, heat the ghee or oil. Once it is hot enough, add the onion paste. 
  11. Cook it on medium heat till it gets golden brown.
  12. Add the salt, red chili powder, turmeric powder and green chilies. Cook for a minute.
  13. Next, add the tomato puree.
  14. Cook for a minute or two, then add the green peas.
  15. Simmer on low heat for 5 to 7 minutes or until you see oil separating from the sides.
  16. Now add the drumstick flowers and mix gently in the masala so that they are not mashed up.
  17. Let them cook on medium heat for 10 to 15 minutes uncovered. 
  18. At first, the flowers would release some moisture and you would see the sabzi turning liquidy. 
  19. Let them cook until all water is evaporated and sabzi gets dry.
  20. Sprinkle some garam masala and serve hot with plain chapatis or lacha paratha.
 

Relax & Enjoy !

Courtesy / credit :
Anshus Food Odyssey

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