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.