Let’s cook up a storm
You will need…
2 Cups tender red Gulmohar petals
2 Medium sized onion
2 tomatoes
1 Green chilly
1 tsp chilly powder
1/4 tsp turmeric powder
2 tablespoon oil
2 garlic
1″ ginger
Salt to taste
Let’s start
Wooden fire is best, to give the slight smoky taste… Sadak chap pathar (road side stone) is best to crush the garlic / ginger but alas our concept of hygiene….. lets make do with what we have…
1) Crush garlic and ginger with a stone mortar and pestle and set aside
2) Coarsely chop onion and tomatoes and the Gulmohar petals and set aside separately
3) Chop green chilies medium size
4) Heat oil in a wok/pan on medium heat
5) Add the ginger and garlic and sautee till slightly brown
6) Now add green chilly and sautee for a little while
7) Add the onion and stir, keep cover, let the onion soften a bit till it turns transparent
8) Now add the tomatoes, stir and cover till they turn soft
9) Take off the cover, add chilly powder, turmeric, salt and keep stirring till oil starts leaving the side of the pan.
10) Now add the petals, increase the heat a tad bit, keep stirring for 2-3 min, switch of the heat, cover and let it cook in the remaining heat.
Garnish with finely chopped coriander, serve steaming hot with Nachni / Bajra Bhakri, in a steel / Pital (brass) plate.
The Bhaji is a delight to the eyes and palate and teaming with health benefits for the monsoons.
To know the health benefits of Gulmohar leaves, please click on the below said link.
https://www.facebook.com/naturenurturesingapore
