Edible flowers are an integral part of many regional cuisines. From the kitchens of Pugdundee, we bring you a dish that can be made from the flowers of Palash, also known as Tesu / Flame of Forests due to the striking colour of their flowers. These trees are commonly found across the jungles of Central India. Interestingly, the gum obtained from the tree known as ‘kamarkas’ is also used for many traditional medicinal recipes.
Tesu Ke Phool – Edible Flowers Recipe
Serves : 4-6
Preparation Time: 45 minutes
- Fresh Flowers of Palash: 250gms
- Ghee: 200gms
- Onions – chopped: 200gms
- Garlic – chopped finely: 50 gms
- Bay leaf: 2 number
- Cinnamon stick : 1
- Black cardamom: 2
- Cumin seed whole: 3 gms
- Red chilly dry: 3-4
- Hing ( Asafoetida ) : 5 gms
- Dried green mango powder : 5 gms
- Fresh lemon juice: 15 gms
- Salt to taste
- Boil petals in water.
- Add bay leaf, cinnamon stick, black cardamom, and lemon juice.
- Boil them together for 10-15 minutes. Then remove the same.
- Separate the petals from the spices and squeeze them gently to drain the excess water.
- Heat ghee in a pan and add chopped garlic. Fry it to golden brown.
- Add onion slices and cook them till tender.
- Add cumin seeds, dry red chilies and stir.
- Add a dash of hing then petals, salt, dry mango powder and stir gently.
- Cover the pan on a low heat for 5-10 minutes.
- Open the lid, stir well and serve hot with chapattis / paranthas.
Courtesy : Chef Pankaj Fulera