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| Hadga or Heti or Sesbania Grandiflora |
How
to cook Hadga Flower?
These
beautiful flowers in the picture are called "hadga" Or
"hetii" in local language. Its scientific name is "Sesbania
Grandiflora". Also commonly known as "Vegetable Hummingbird". It
is indigenous from South East Asia (Malaysia, Philippines, and Brunel)
to Northern Australia, and is cultivated in many parts of India
and Sri Lanka. It can be used as food. Available from around October till mid-March
in few parts of India. Pheww... That was too much of Wiki info 😅😅. So today's lunch menu was a
curry sorts preparation using these flowers, (served in a bowl), we call it
"Alana" here, along with roti, onion-tomato salad and peanut chutney.
So to make this curry or Alana. You need:
Ingredients:
1. Hadga
flowers
2. Oil
3. Mustard
seeds
4. Chopped
green chills
5. Chopped
and crushed garlic
6. Roasted
peanuts
7. Whisked
curd
8. Gram
flour
9. Turmeric
powder
10. Water
11. Salt
For
Tempering
1. Oil
2. Mustard
seeds
3. Cumin
seeds
4. Chopped
garlic
5. Red
chilli powder
Method:
1.
Wash and cut hadga flowers. Cleaning these flowers is the key. You need to
remove the thread and the stem carefully before chopping.
2. Add oil in a heated pan.
3. Add
mustard seeds, chopped green chills, chopped and crushed garlic, and roasted
peanuts. Sauté.
4. Add chopped flower. Cook for a minute.
5. In a pot keep ready mixture of whisked curd, gram flour, turmeric powder and
little water. Now add this mixture to the cooked flowers. Add salt.
6. Add water if needed to adjust the consistency. Don't cover. Let it boil and
you are done.
I
have made separate tempering of oil, mustard seeds, cumin seeds, chopped garlic
and red chilli powder. We keep this garlic oil ready and use it while
serving.
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| Hadga Flower Alana |
Enjoy this special delicacy!!! Happy eating🍴🍜
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