Thursday, July 17, 2008

JFI Flower Power - Bhoplyachya Foolanchi Bhaji

I had completely forgotten about this bhaaji. Mom used to make it whenever Vasaiwala used to bring "pumpkin flowers". Vasai is located on the outskirts of Mumbai and vegetable vendor from Vasai is called Vasaiwala. He used to carry two baskets balanced on a wooden bar over his shoulders. He used to bring some organic, delicacies like pumpkin flowers, fresh rajma, fresh double beans, fresh chickpeas, drumstick leaves, turmeric leaves etc. His vegetables used to be fresh and were not available in our local vegetable market which boasted broccoli, celery and lettuce but unfortunately not the fresh Indian vegetables from the countryside.

The pumpkin flowers are considered a delicacy in Malvani cuisine. If it's bud, fritters are made and if it's a flower, stir fry is made.

This year, I planted some squashes. When the plant bloomed, I remembered mom's recipe. I called her and was surprised to know how simple this recipe was. So I gave it a try. Here it is.

Bhoplyachya Foolanchi Bhaji
Pumpkin Flowers Stir Fry
Few bunches of pumpkin or squash flowers, washed & chopped
1/2 tsp chili powder
salt to taste
1/2 tsp tamarind

2 tsp oil
1/2 tsp turmeric powder
1 small onion, chopped

2 tbsp fresh coconut

0. Soak the flowers in cold water for few minutes to get rid of any soil. Do not soak for a long time as it may wilt the flowers.

1. Heat oil. Add turmeric powder and onion. Saute till onion is soft but not burnt or brown.
2. Now add chopped flowers and saute quickly.
3. It will be cooked in less than 5 minutes.
4. Add salt, chili powder, tamarind.
5. Garnish with coconut
Note -
1. Even if you have a big bunch of flowers, generally the yield is very small after cooking. So, add salt, tamarind and chili powder after the bhaji is cooked to get the right proportion.

This post is my contribution to Jihva: Flower Power at Rachna's Soul Food.
Jihva event is started by Indira of Mahanandi.


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