DRUMSTICK(MORINGA)FLOWER KOFTA CURRY /SEHJAN KE PHOOL KE KOFTE/ AN EXCLUSIVE AND RARE CURRY WITH DRUMSTICK FLOWERS

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DRUMSTICK(MORINGA) FLOWER KOFTA CURRY /SEHJAN KE PHOOL KE KOFTE/सहजन के फूल की कोफ्ता करी

Occasionally, it is extremely gratifying to create a special dish that is in danger of being forgotten and rarely prepared during the season. The reason behind the lost recipes may be that today’s generation is not so eager to spend longer time in the kitchen, and the culinary world has become so global that there is a keenness to learn new things from other cuisines. The dishes with drumstick flowers are a few examples of rarely cooked ones

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Although the dishes cooked with the drumstick (moringa)tree leaves and pods are very popular in the South of India. I am going to mention about the koftas cooked with the drumstick flowers, an old Punjabi household recipe. This version has been popular with the migrants who came to India after the partition of India and Pakistan. I had always observed the preparation of this dish both in my parents and in-laws’ houses. Following the legacy of my family, I too cook this unique dish in the winter season when fresh drumstick flowers are easily available

You must have used the drumsticks and the leaves in the sambar and other dishes, but the dishes with it’s flowers whether the SEHJAN KE PHOOL AND MATAR KI SABZI AND THE SEHJAN KE PHOOL KE KOFTE are a few such dishes are a must try to feel good. Needless to say, these dishes require a long preparation process. The drumstick flowers are very bitter so these need boiling twice to get rid of the bitterness. This is the time taking task behind, but the taste of prepared dishes is unique and unmatched. Making these unique and lost recipes is a real tribute to our nani and dadi who had spent a big part of their lives happily in their kitchens to introduce such extraordinary dishes. I am proudly sharing the recipe of SEHJAN /SWANJHNE KE PHOOL KE KOFTE

Prep time – 60 minutes
Cooking time – 40 minutes
Course – Main
Cuisine – Indian (Punjabi)
Author – Bharti Dhawan

INGREDIENTS FOR BOILING DRUMSTICK(MORINGA)FLOWERS

•  Drumstick flowers/Sehjan Ke Phool – 1 cup(200 gms)
•  Water for boiling 2 times the flowers2 lts
•  Salt – 4 tsps
•  Turmeric powder – 2 tsps

INGREDIENTS REQUIRED FOR THE KOFTA/DRUMSTICK BALLS

•  Boiled drumstick flowers – 1 cup
•  Besan/chickpea flour – 1 tbsp
•  Grated paneer or (1 boiled potatoe)- 2 tbsp
•  Whole coriander seeds – 1tsp
•  Whole jeera/cumin seeds – 1 tsp
•  Red chilly powder – 1 tsp
•  Salt – 1 tsp
•  Oil for deep frying – Sufficient enough

INGREDIENTS FOR THE GRAVY/CURRY

• Onion – 1 big/2 medium (grated or pureed)
 •  Tomatoes – 2 big/3 medium(grated or pureed)
•  Ginger-garlic paste – 1-2 tsp
•  Oil – 1 tbsp
•  Red chilly powder – 1 tsp
  •  Turmeric/haldi powder – 1 tsp
  •  Coriander powder – 1 tsp
  •  Garam masala powder – 1 tsp
• Boiled peas/matar – 1/2 cup
• Beaten malai/ milk fat – 2-3 tbsp
 •  Water for gravy – 2-3 cups

STEP BY STEP

STEP 1 ….HOW TO BOIL DRUMSTICK FLOWERS
•  Clean and wash drumstick flowers
•  Take a saucepan, add 1 litre water, and keep for boiling with 2 tsp salt and 1 tsp haldi/turmeric powder. Boil for 10 minutes at high flame
•  Drain the water through a strainer and rinse the flowers with fresh water
•  Repeat the same boiling process 1more time. Again rinse the flowers after boiling under fresh water so that the bitterness is washed away
•  Finely squeeze the extra water from the boiled flowers after rinsing and keep aside to prepare the fried koftas

STEP 2….HOW TO MAKE DRUMSTICK KOFTAS/FRIED BALLS
•  Firstly, dry roast jeera and coriander seeds at low flame and pound coarsely

•  Take a mixing bowl and add boiled drumstick flowers, grated paneer/or( grated boiled aloo), besan, salt, red chilly powder and dry roasted seeds

•  Mix well all the ingredients and make lemon-sized balls. Refrigerate for 20-30 minutes to set

•  Heat oil to medium temperature and drop the balls into hot oil(avoid overcrowding). Deep fry the balls until golden

STEP 3

HOW TO MAKE THE GRAVY
•  Heat oil in a pan and add pureed onions. Roast /bhunow for a few minutes and add ginger-garlic paste. Roast until the paste changes the color to golden

•  Next, add tomato puree and roast(bhunow) for a minute

•  Now add salt and all the powdered spices like red chilly powder, coriander powder, and turmeric powder. Roast the spices for a few seconds

• Roast the onion-tomato masala until it leaves oil from the sides. Now add 2 cups water to make the gravy

•  Allow the gravy to boil for 5 minutes at low-medium flame and add beaten malai (milk fat). Combine the beaten malai with the gravy with a whisk

•  Add boiled matar and fried koftas to the gravy and give a boil for 1 minute

• Cover the pan with a lid and allow the kofta curry to cook well. Drumstick flower koftas will absorb all the flavours from the gravy

• Swift off the flame now (avoid boiling for a longer time otherwise the koftas will break down)

• Garnish the drumstick kofta curry with coriander leaves, garam masala, and one tbsp milk fat.

•  It is the time to serve the tasty drumstick flower kofta curry with roti or paranthas 

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