Swanjane Ke Phool is a Sindhi cuisine that most people don’t know about it. Swanjane Ke Phool is called Drumstick Flower in English and Swanjana in Punjabi. These flowers are bitter in taste but full of nutrients and benefits like it helps in purifying blood, regulates blood sugar level, and also great for strong bones. In the Northern Side of India, these flowers are available in roadside vegetable carts only in the winter season. These look like little flower buds. (See in the picture below)
Swanjane Ke Phool is a common recipe made in my house just like other seasonal vegetables. You can also make kofte of this Swanjane Ke Phool and Swanjane with thin curry but I am sharing dry Swanjane recipe. This recipe is mostly served in lunch or dinner with hot chappati.
Here I am going to share a unique Swanjane Ke Phool Recipe. As we know the taste of Swanjane flower is bitter so, to remove the bitterness of these flowers, boil it with salt thrice to make these flowers neutral in taste. This is the most important step for making tasty and delicious Drumstick flowers recipe. Swanjane Ke Phool goes great with peas. Peas not only adds flavor but also look good to eyes. You can prepare Swanjane Ke Phool recipe with a few ingredients that you can see in the picture below.
I hope you guys like and try this tasty and delicious recipe.
Check out the other recipes: Matar Paneer, Baingan Chholia, Chana Dal, Aloo Gobi, Baingan Ka Bhartha, Turai Ki Sabzi, Gatte Ki Sabzi, Kaddu Ki Sabzi, Bhindi Do Pyaza
Swanjane Ke Phool
Ingredients
- 250 gm Swanjane Ke Phool (Drumstick Flower)
- 1 cup Fresh Peas (Matar)
- 1 cup Sour Curd
- 1 cup Finely Chopped Onions
- 1 tbsp Ginger-Garlic Paste
- 1 Chopped Green Chilli
- ½ tbsp Cumin Seeds (Jeera)
- ½ tbsp Turmeric Powder
- 1 tbsp Coriander Powder (Dhania Powder)
- ½ tbsp Red Chilli Powder
- Salt (as per your taste)
Instructions
How to boil Swanjane Ke Phool
- Firstly, add enough water in a vessel for boiling Swanjana Phool and add 1 tbsp of salt in it.
- Then add Swanjana Phool in the vessel. Let it boil for 25-30 minutes on low flame.
- Then rinse it with clean water and squeeze it to remove the excess water from the flowers.
- Repeat this boiling process for 3 times that will remove the bitterness of Swanjana Flowers.
How to make Swanjane Ke Phool
- Heat oil in the pan.
- Add ½ tbsp of cumin seeds (Jeera), 1 chopped green chili and 1 tbsp of ginger-garlic paste in the pan. Mix it.
- Then add 1 cup of finely chopped onions in it. Mix it well.
- Add ½ tbsp of turmeric powder and 1 cup of peas in the pan.
- Mix it well and add 4-5 tbsp of water, because peas take time to cook and then cover the lid for 10 minutes.
- When peas are perfectly cooked then add boiled Swanjana, ½ tbsp of red chili powder, 1 tbsp of dhania powder, 1 cup of curd and salt in the pan.
- Mix it well and add ½ cup of water in it.
- Now, let it boil on low-medium flame until the water is completely soaked.
- Stir it in small intervals make sure Phool is not stuck in the bottom of the pan.
- When the water of Swanjana is completely dry it means recipe of Swanjane Ke Phool is now ready to serve with hot-hot chapati.
How To Make Swanjana Ke Phool Recipe Step By Step With Photos:
How to boil Swanjane Ke Phool
- Firstly, add enough water in a vessel for boiling Swanjana Phool and add 1 tbsp of salt in it.
- Then add Swanjana Phool in the vessel. Let it boil for 25-30 minutes on low flame.
- After that, turn off the flame. Remove the water and boil it again. Do it again for one more time. You have to boil it 3 times.
- After boiling it for 3 times. Rinse it with clean water and squeeze it to remove the excess water from the flowers.
How to make Swanjane Ke Phool
- Heat oil in the pan.
- Add ½ tbsp of cumin seeds (Jeera), 1 chopped green chili and 1 tbsp of ginger-garlic paste in the pan. Mix it.
- Then add 1 cup of finely chopped onions in it. Mix it well.
- Add ½ tbsp of turmeric powder and 1 cup of peas in the pan.
- Mix it well and add 4-5 tbsp of water, because peas take time to cook and then cover the lid for 10 minutes.
- When peas are perfectly cooked then add boiled Swanjana, ½ tbsp of red chili powder, 1 tbsp of dhania powder, 1 cup of sour curd and salt in the pan.
- Mix it well and add ½ cup of water in it.
- Now, let it boil on low-medium flame until the water is completely soaked.
- Stir it in small intervals, make sure Phool is not stuck in the bottom of the pan.
- When the water of Swanjana is completely dry it means Swanjane Ke Phool Ki Sabzi is now ready to serve with hot-hot chapati.
Notes:
- Boil it thrice that will remove the bitterness of flowers.
- You can also add sour buttermilk in place of Dahi (Curd).
