Kachnaar ki kali ki sabji
Kachnaar ki kali ki sabji is a delicious vegetable made with a particular kind of buds available for a limited period of time immediately after winters.
Ingredients
FOR BOILING KACHNAAR KI KALI
- 250 gram Kachnaar ki kali (Bauhinia Variegata Buds)
- 1/2 tsp salt
- Water as required
FOR COOKING
- Boiled buds
- 1 green chili
- 1/2 tsp cumin seeds
- 1 tsp ginger paste
- Pinch of hing/Asafoetida
- 1/4 tsp Turmeric powder
- 1 tsp coriander seeds
- Red chilli powder as per taste
- Salt to taste
- 1/2 tsp Dry mango powder
- 1/2 tsp garam masala
- 1 tbsp mustard oil
- 1/4 cup water
Instructions
BOILING OF KACHNAAR KI KALI
- Pluck the buds of Kachnaar.
- Wash them 3-4 times.
- Put them in enough water along with salt.
- Boil for 7-8 minutes.
- Drain, squeeze the buds, discard the water and leave the buds aside.
COOKING OF KACHNAAR
- Add mustard oil in a pan. Let oil smoke first.
- Add cumin seeds, coriander seeds, green chilies and ginger paste.
- Let paste turn slightly brown.
- Then add boiled buds.
- Add red chilli powder, turmeric powder, garam masala and dry mango powder.
- Give them a good mix.
- Add water and mix.
- Put a lid and cook for 5-7 minutes.
- Remove the lid and if there's some water, evaporate it on high heat.
- Kachnaar ki kali ki sabji is ready