Heavy wind and rain shed down Moringa flowers. Usually it is not harvested as flowers. It is a good exercise to pick up the shedded flowers and add it into a delicious recipe.
In case of Pumpkin flowers only male flowers are plucked for culinary purposes. The female flowers with the tiny fruits are allowed to grow.
It is fresh and good quality. Specially when it is home grown. We won’t get enough quantity in a single day.
I collected the flowers, refrigerated, on third day thought of going for this fusion of the flowers.
Both the flowers are rich in vitamins and minerals.
It enhances the immunity.
Ingredients
Clean and wash the Moringa flowers and drain.
Cut the bottom of the pumpkin flowers to remove the base petals, bottom and stigma. Wash it gently, spread on a tissue paper to drain out the excess water. Chop it.
Shallots 3, garlic cloves 3, green chilli 1, all chopped,
Grated coconut 2 tbsp., turmeric and cumin powder 1/4tsp. each, salt to taste,
For garnishing, coconut oil 1 tsp., mustard seeds a pinch, dried red chilli, 1 and curry leaves 4 petals.
Preparation
Heat the oil in a shallow pan, drop in mustard seeds, allow to crackle, add red chilli followed by curry leaves, add shallots and garlic, sauté till tender, add green chilli, mix well. Add turmeric powder, salt and the flowers, mix well and cook for 3 minutes in medium flame. Add cumin powder and grated coconut, combine well. Allow to remain in low flame for a minute. Dish is cooked.
Serve with rice porridge along with your favourite pickle. I chose lemon pickle.
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