If this recipe interests you, bookmark it for the next year. My mum used to make this whenever she had plenty of flowers. I know what she made was quite simple, but I am not too sure of exactly how she went about it.
I decided to use the traditional Bengali ingredient panch phoron. Paanch Phoron is a combination of five seeds, take equal quantities of black mustard seeds, nigella seeds, cumin seeds, fennel seeds and fenugreek seeds and mix them. After cooking it, I found that it tasted no different from mum’s, so I guess I was on the right track.
- Potatoes (The number of potatoes you would like to use will depend on the number of flowers you have. 2 potatoes for a bunch should be fine)
- Panch Phoron (Approximately ½ to 1 teaspoon depending on the quantity of flowers)
- Turmeric powder.
- Red chilli powder or chopped green chillies.
- Salt to taste
- Mustard oil
I have already explained in my post on Pumpkin Flower Fritters, how to go about preparing the flowers.
However while you have to leave the flowers whole for the fritters, for this dish you have to chop the flowers.
Soak the flowers in water for a while, remove from water and allow the excess water to drain out.
Chop the potatoes into small cubes.
Heat a small quantity of mustard oil. Do not use too much oil, excessive oil will mask the flavour of the flowers.
Add the panch phoron, once the seeds begin to crackle, add the chopped potatoes.
Stir fry the potatoes for a while, then add the chopped flowers.
Stir fry for a while, after the potatoes and flowers are partially cooked add a little turmeric powder, red chilli powder or chopped green chillies. I prefer to use Kashmiri red chilli powder but you can use any chilli powder of your choice.
Stir well, add salt to taste.
Add water, cover and cook till done. Wait till the water has evaporated, this a dry dish.
You can have it with plain steamed rice, you can also try it out with parathas, puris and phulka rotis.