Sesbania flower stir fry ( அகத்திப்பூ பொரியல் )

  Sesbania flower stir fry 

( அகத்திப்பூ பொரியல் )

Ingredients:

Sesbania Flower ( அகத்திப்பூ ) - 1packet / 200 - 250 g
Onion ( வெங்காயம் ) - 1
Green Chili ( பச்சை மிளகாய் ) - 1 or 2
Shredded Coconut ( துருவிய தேங்காய் ) - 2 tb sp
For seasoning / தாளிக்க -
Mustard seeds ( கடுகு ) - 1/2 tsp
Urad Dhal ( உளுந்தம் பருப்பு) - 1/2 tsp
Channa Dhal ( கடலை பருப்பு) - 1/2 tsp
Curry Leaves ( கறிவேப்பிலை) - 1 twig

Steps:

Wash the flowers and pat dry

           

Remove the stalk and sepals. Cut the petals into small pieces.

Slit the green chili lengthwise.Peel and thin slice the onions.Grate the coconut.

Heat oil in a heavy bottom pan. Add mustard seeds, once they crackled add channa dhal and urad dhal. Saute well. Add curry leaves and green chili followed by sliced onions.

After a minute, add chopped sesbania flower. Sprinkle water and  cover with a lid if needed. Cook on a medium flame. Add salt.
When it is cooked add grated coconut. Switch off the flame. Mix well and leave it for 2 minutes.
Transfer to a bowl and it is ready to serve with rice and sambar / rasam / curd.
                                                                                                                                                                 
                                  
My Notes:

Recently , bright red flowers in see through plastic packets caught my attention among the rows and rows of vegetables in a popular vegetables selling supermarket in Tamilnadu, Have been there many times over the years but spotting this  packet of bright crimson red flowers frequently quite recently. 

Came to know that there are two types of flowers - a red and another white. Both are edible as are the leaves. 

The leaves - Agathi keerai / spinach , high in Iron and Calcium, is included often in south Indian menu. Especially after the Ekadashi fasting, the following day on thuvathashi this dish is a must in most households.Shall post the Sesbania leave stir fry recipe separately.

I believe that one should stick to basic flavouring while working with a recipe if you want to know the real taste of the main ingredient. Based on that reasoning I have used the traditional, simple recipe here.Coconut is used to balance the acrid pungency of the flower. In Thai cuisine, coconut milk is used. I prefer the crunchy fresh coconut to the high caloric coconut milk.After cooking the color of the flower has changed from crimson red to a light violet colour.

The Sesbania leaves is commonly available but not the flowers. May be being a delicate blossom less chance of available in commercial market.

With its high medicinal and nutritional value,Sesbania,is named as Agathi in tamil, after the sage Agasthiya who is revered as the father of ancient medicine.

Tofu Patties ( சோயா பாட்டீஸ் )

Tofu Patties ( சோயா பாட்டீஸ் )

Ingredients:

Tofu ( சோயா பன்னீர் ) -  2 or 3 cubes

Parsley leaves ( பார்சிலி இலை )  - a few twigs

Turmeric Powder ( மஞ்சள் தூள் ) -  1/4 tsp

Chilli Powder ( மிளகாய் தூள் ) -  1/2 tsp

Salt to taste ( உப்பு ) 

Olive Oil ( ஆலிவ் எண்ணெய் ) - few tsp
Bread Crumbs ( ரொட்டித் தூள் ) - 1 cup (optional )

Steps:

Using your fingertips fine crumble the tofu.

Spread and press it on a clean white cloth to remove the water content from the tofu.

Transfer tofu into a bowl. Add salt, turmeric powder and chilli powder.
Mix well. Make desired size balls and flatten into patties.If a more roasted texture is preferred then roll over a bed of bread crumbs before pan frying.
Wash the leaves well. Shave the parsley leaves from the thick stem.

Heat a iron skillet. Grease with olive oil and spread the parsley leaves. Place the patties over the leaves.
Pan fry the patties until brown and crisp on outside.

Serve hot as such or between pieces of burger bun with some lettuce / cucumbers or tomatoes thrown in. A very tasty nutritious bite which can be a quick protein breakfast or for evening snack.

My Notes:

Tofu is a great carrier of flavour. This soya  protein can be a savory way to start a day or can be a dessert to finish off your meal. 

Dry roast or in gravy it is a fulfilling accomplishment to any main dish - rice or chapathi.

Here I have used minimal ingredients to savor its original spongy glutamate taste.

By pressing the tofu its texture changes dramatically. It is anywhere from a soft and spongy texture to a firm and dense one. This is an advantages if you are pan or deep frying tofu. 

There 2 or 3 types of tofu. The two main are the soft silky ones named silken tofu used in soups or such. The other is firm tofu which is soft but firm and dense usually diced and thrown in stir fries or dry noodle recipes.

The less favored is the fermented tofu which is used in deep fry sourish vegetable dishes.