Kachnar ( Bauhinia Variegata ) Buds Curry...Kachnar ki kali ki sabji..

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#"Kachnar" is a wonderful veggie that is served cooked with many delicacies.
It is a healthy source of food for all of us.

# The buds of Kachnar are incredible beautiful and healthy.
It has a number of essential minerals in addition to vitamin C.
Its intake purifies blood and removes stomach disorders.

# Today I am making its very delicious rich Curry... but it is also utilized to make pickles.

# Ingredients For Kachnar Curry...

1. Kachnar buds....250 gram
2. Tomatoes....2.(150 gram )
( finely chopped )
3. Salt to taste or 1/2 tea spoon sendha salt and 1/2 tea spoon black salt
4. Cumin seeds...1/2 Tea spoon
5. Asafoetida...2 pinch
6. Ginger flakes...2 table spoon
7. Chopped green chillies...2 Table spoon
8. Coriander powder...1 Table spoon
9. Turmeric powder...1 Tea spoon
10. Red chili powder...1/2 Tea spoon
11. Some chopped fresh coriander leaves
12. Amchur or half lemon juice
13. Garam masala...1/4 Tea spoon
14. Mustard oil...4 Table spoon

#  Procedure of Making...

1. Firstly wash the Kachnar buds well and dip in the salty water for 5 minutes...so that any impurities could come out.

2. Then transfer it in the pressure cooker with  1 cup water and cook it till 2 whistles on the high flame.
Off the flame.

3. Then place it on a strainer and let it cool.

4. After that press the Kachnar buds slightly on your palms and keep aside.

5. Heat a kadhai or wok on the medium flame and add Mustard oil.
As the oil heats up...just add cumin seeds and asafoetida to crackle.

6. Then add 1 spoon ginger flakes and 1 spoon chopped green chillies and saute it for 2 minutes for a nice taste and flavour.

7. Now add the spices like. .. turmeric powder, red chili powder and coriander powder and saute it.
Just add chopped tomatoes with both salt and mix well.

8. Let it cook for 7 minutes till the oil seperates from the sides of pan.

9. Then add  slightly squeezed Kachnar buds in the cooked tomatoes and mix well.
Just add 150 ml. water in the Curry and mix and cover it.

10. Cook it on the low flame for 5 minutes so that Kachnar buds could absorb all the spices and tomatoes.

11. Lastly add garam masala,  1 pinch of asafoetida,  1 spoon green chillies and ginger flakes, chopped fresh coriander leaves and 1/2 lemon juice or amchur powder.

Now Delicious and healthy Kachnar buds Curry is ready.
Serve it hot with chapatis, poori and rice.

# Note ...

1. After boiling the Kachnar buds..just transfer it in a strainer for maintaining its nice colour.

2. You can make its "simple dry Curry" too.
Just fry the squeezed Kachnar buds in less oil with cumin seeds, asafoetida and other spices like boiled potatoes.
It is also tasty and healthy.

3. The Kachnar buds as well flowers are somewhat bitter in taste whenever raw,  so if you make this Kachnar Curry like this rich method...You will find it amazing in taste and flavour.

Thanks friends,
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Thanks again.