Swanjane aur Matar ki Sabzi | Drumstick Flowers & Green Peas Curry

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Come winters and farmers' markets are lined with a plenty of fresh greens like sarson (mustard greens), palak (spinach), methi (fenugreek) and bathua (amaranth). And there is one veggie that we Punjabis or more precisely the "Multani Punjabis" eagerly wait during the season, that is swanjana also known as "Sehjan ke Phool", "Moringa Flowers" or "Drumstick Flowers". Why I insisted on Multani Punjabis (Indian Punjabis ancestrally hailing from Multan, now in Pakistan) is because I have actually seen this vegetable made only in their homes; rarely have I come across people from other communities knowing about this utterly nutritious and healthy winter green.

Pale white in color and quite bitter in taste, they are perfect for diabetics and those looking to shed few extra kilos. Plus, a regular consumption of these flowers help improve your immunity against cough and cold, which is quite common in winters.

Coming to the recipe, it is made by first boiling the flowers and buds in a good amount of water so that much of their bitterness goes away. They are then strained and simmered in a spicy-tangy onion tomato masala along with green peas. Some people also add a bit of yogurt to the recipe but my Mum has always made it without it and hence, I also do not prefer adding the curd. Trust me, the outcome of this recipe tastes heavenly and pairs awesomely well with some lachcha parantha and gobhi-gajar-shalgam ka khatta meetha achaar on the side.

One of my favorite winter vegetables, I don't leave a chance to make them at-least twice during the season. If you too are seeking for some unique, exotic and healthy vegetable recipes this winter, do give it a try and I am sure you would not be disappointed.



Swanjane aur Matar ki Sabzi | Drumstick Flowers & Green Peas Curry


Ingredients


  • Swanjane ke phool (drumstick flower and buds) - 250 grams
  • Green peas - 1/2 cup
  • Green chilies (finely chopped) - 1 to 2
  • Onions (medium size) - 2
  • Tomatoes (medium size) - 4
  • Ginger - 1 inch
  • Garlic pods - 3 to 4
  • Ghee or cooking oil - 3 tbsp
  • Garam masala powder - 1 tsp
  • Salt - as per taste
  • Red chili powder - 1 tsp or as per taste
  • Turmeric (haldi powder) - 1/2 tsp


Swanjane aur Matar ki Sabzi | Drumstick Flowers & Green Peas Curry



Swanjane aur Matar ki Sabzi | Drumstick Flowers & Green Peas Curry



Method

1. First, get rid of the unwanted stems in the flowers.

2. Wash them nicely under running water to get rid of the dirt.

3. Bring about 6 to 7 cups of water to a boil in a saucepan.

4. Add the buds and flowers to the boiling water and boil on medium flame for half an hour. Do not cover the saucepan all this while.

5. Switch off the flame after half and hour and drain the water from the flowers using a colander.

6. Let the flowers sit in the colander so that all the excess water is drained.

7. Meanwhile, blend onions, ginger and garlic to a smooth paste. Keep aside.

8. Also, puree the tomatoes and keep aside.

9. In a wok, heat the ghee or oil. Once it is hot enough, add the onion paste. Cook it on medium heat till it gets golden brown.

10. Add the salt, red chili powder, turmeric powder and green chilies. Cook for a minute.

11. Next, add the tomato puree. Cook for a minute or two, then add the green peas.

12. Simmer on low heat for 5 to 7 minutes or until you see oil separating from the sides.

13. Now add the drumstick flowers and mix gently in the masala so that they are not mashed up.

14. Let them cook on medium heat for 10 to 15 minutes uncovered. At first, the flowers would release some moisture and you would see the sabzi turning liquidy. Let them cook until all water is evaporated and sabzi gets dry.

15. Sprinkle some garam masala and serve hot with plain chapatis or lachcha parantha.


Swanjane aur Matar ki Sabzi | Drumstick Flowers & Green Peas Curry



Swanjane aur Matar ki Sabzi | Drumstick Flowers & Green Peas Curry


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