This dish is unique in taste and texture as prepared with drumstick flowers and buds. These flowers are available in the winter season and for only one month. This is not so commonly cooked in most of the households. The reason may be its preparation is a little bit task and time taking. This dish has been popular with the Punjabi families who came from undivided Punjab. We have grown up savouring this extraordinary sabzi during winters. There are also a few more variations in south India. They make stir-fries of it by adding eggs or any other seasonal veggies. In West Bengal also, these drumstick flowers are prepared to add other veggies.
|Drumstick /Sahjan /Swanjhane Flower Sabji|
The sehjan or drumstick tree is a wonderful one and most of its parts have medicinal values. Its leaves, flowers and drumsticks are edible and used in one or the other dishes….. Though these flowers and buds are bitter in taste but boiling twice or thrice with salt and turmeric powder make their taste neutral. This dish goes very well with peas as they make a perfect pairing and add flavour to it.
1- Drumstick flowers and buds – 250 gms
2- Peas or peeled matar – 200 gms
3- Ghee – 2 tbsp
4- Salt for sabzi – as per taste + 2 tbsp while boiling the flowers
5- Turmeric powder for sabzi – 1 Tsp + 2 tsp while boiling the flowers
6- Red chilly powder, coriander powder and garam masala powder – 1 Tsp each
7- Finely chopped onions – 1 big sized
8- Finely chopped tomatoes – 1 big sized
9- Finely chopped ginger and green chillies – 1 Tsp each
10- Water – as required (approximately 3 lt for 2-3 boils)
Preparation Steps -:
7- Tasty drumstick flowers/sehjan or swanjhne ki sabzi is ready to serve with roti or parantha
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