Two Stir-Fried Drumstick Flower Recipes

And ... SHE Just Turned One!

Well, it has been one year since I started blogging! The baby whom I brought to this web world with lots of passion and enthusiasm is now looking frail and hopeless! So any point in celebrating her first birthday.... except the fact that SHE is still alive! Hey! Don't be so pessimistic! May I confide in you something? Though it may be hardly visible from outside, actually SHE lived a rather eventful and fulfilling life last one year and most importantly Slept Happy Everyday! Sooo there is hope! All the new places SHE visited, the new skills SHE learned, the new foods SHE tried made her happy and SHE is so much willing to share it with you.... SHE just needs to be a bit more systematic and focused .... SHE is looking forward ..... keep tuned!

Coming to today's recipes. One year back I started my blog in a spur of the moment's decision when I returned home from a friend's house with a handful of drumstick flowers .... my childhood favorite! I cooked a simple dish, enjoyed it and wanted to share the joy! That was my first post! (you can read it here)
This year when Ananthu-ji came to meet us from Shivani's house she remembered how I enjoyed those flowers and sent another bunch of flowers with him! Thank you Shivani for the treat! I was so touched by her gesture! And decided that drumstick flower is going to the first birthday post of SHE! Something humble but close to my heart!
Surprisingly this weekend when Sanjit went to the local Sunday bazaar, he saw one old lady selling some flowers on road side and immediately picked a bunch .... first-time in our nearly eight years stay in Bangalore.
So I got total one cup of flowers and decided to try something new .... and zeroed in on two different types of stir-fry recipes. You see... scarcity makes things so precious!

Drumstick Flowers and Egg Stir-Fry Recipe

This is mostly a normal egg bhurji recipe with added drumstick flowers! As I never ate these flowers with anything non-veg earlier I decided to give it a try! The drumstick flowers gave the dish an added layer of flavor and extra crunch!

Bati Charchari (Bengali Style Curry Cooked in a Bowl)

Perhaps we are the last generation of urban middle-class Indians who have seen the earthen stove as a primary cooking medium in their childhood! Back then the chulah was ubiquitous part of every household. Even I also had a toy version of this earthen stove for my rannabati-khela (play kitchen) ...  a neighborhood aunty's brother brought this present for me from a fair .... yes, it was normal on that time ... neighbors (even relatives of neighbors) were part of our extended family! I even used to repair that stove with mud just like my mother used to do hers 😏  I still have faint memories of my mother doing a serious bargain with a tiny lady clad in colorful saare and bangles who used to come to our house once in a fortnight to sell "GuNte" aka cow-dung-cake each piece carrying an impression of her smalllish hand. (Hey! Want some GuNte? ... just search in amazon with "cow-dung-cake" ... you will get the branded ones...😀) There was a wooden box full of "gul" under the staircase made by my mom herself using a mixture of charcoal powder and mud. I still have a nostalgic memory of the jingle of her bangles when her fair rounded hands was busy in making small balls from that mixture .... then putting them on a wooden plank to sun dry in the backyard.

Time is passing so quickly! Back then they had no luxury of cooking at their "own time" or ordering food online like we do nowadays. Her day started early .... making the stove ready for cooking .... serving a palate of daal-bhat-macher jhol (daal, rice and fish-curry) was mandatory before the office and school-goers headed out from home. By the time my father and elder sister were out, I was back from my morning school and glued myself behind her. She is done with her kitchen chores, the stove has almost died down and that was the time ... some days she would make a spicy bati-charchari with a concoction of mustard paste, mustard oil, lots of green chilies, potato and some veggies on that dying stove for our lunch. Some day it would have small prawns... that smelled so delicious!

For making a bati-charchari, the basic idea is to mix everything in a bati aka bowl, close the lid tightly and allow it to cook slowly over a dying ember. The mix should typically consist of potato, onion (optional), green chilies, mustard paste and mustard oil. it may also have some other veggies like cauliflower, green peas etc or for the non-veg variety some small fish/prawn. Nowadays we sometime add tomatoes/cilantro but back then that was not common except in winter... those were the so-called seasonal items!

Here is a recipe for bati-charchari with drumstick flowers and a non-veg one with small fishes. 

Sajne Phuler Bati Charchari (Drumstick Flower One-Bowl Curry)

(Serves - 2)

Ingredients:

Fresh Drumstick flowers - 1 cup packed

Potato - 1 small (thinly sliced)

Tomato - 1 small (thinly sliced)

Green chillies - 2-3 (slited)

Mustard paste - 2 tablespoon (mixed with 1/4th cup of water)

Mustard oil -  1 tablespoon + extra to drizzle

Turmeric powder - 1/2 tespoon

Salt - to taste

Drumstick flower and a recipe

We were on our way back from Navadarshanam after a three day vacation. The "official" reason was to attend the Sunday satsang organised by Anantu and Deepa .... the whole stay, however, turned out to be perfect satsang to us ....sat-people, sat-food and sat-environment made our short vacation a blissful one.  Sunday was fully packed.... led by Deepa we together sang Kabir, Meera and Bulle Shah and listened to Anantu..... at the end of the day we were tired but filled to the brim. While returning our new friend Shibani was very kind to offer a ride and we happily accepted that. It was a beautiful drive with the romantic bluish-grey sky, wet wind with that after the rain smell and those profound lyrics resonating in our heart. To top up Anantu was in our car with his fountain of energy ..... infecting everyone surrounding him with his cheerfulness. After reaching Bangalore Shibani  invited us to their villa in Whitefield for a cup of tea which we readily accepted to continue that joyful journey together  for some more time. While making tea Shibani mentioned that once she tasted drumstick flower in her friend's house and loved it! That was enough to remind me how much I love that very earthy taste and smell of sajne phul (drumstick flower in Bengali) and how I badly miss it these days in Bangalore. Here we readily get the drumsticks and the leaves but flowers... I have never seen the fresh flowers in market. Then Shibani revealed the top secret! They have a drumstick tree in the backyard which is currently in bloom! The two of us ran there and started collecting flowers from the wet grass...almost felt like a little girl collecting shiuli-phul from the still-wet grass on an autumn morning before the Durgapuja.

We returned home with a handful of fresh drumstick flowers..... Thank you Shibani!

Now come to the recipe. Here I have cooked the flowers in a typical Bengali style using mustard oil and Kasundi (bengali style mustard sauce). The earthy flavor of drumstick flowers mingled very well with the pungent aroma of mustard. 

Sajne Phul-er Torkari (Bengali Style Dry Drumstick flower Curry)

 (Serves 2-3)

Ingredients:
Drumstick flower - 1 cup or more
Potato - 1 medium (peeled and cubed)
Geen peas - 1/4 cup or less
Panchforon - 1/2 teaspoon (see note)
Dry red chili - 1
Green chilies - 2
Mustard oil - 2 tablespoon + extra for drizzling
Turmeric powder - 1/2 teaspoon
Kasundi - 1 tablespoon (optional) (see note)
Salt and sugar - as per taste
badi (sun dried lentil dumplings) - 5-6 pieces (optional)