Jharkhand Palash Phool Sabzi Flame Tree Flower Curry

Method

1. 1

   About palash flowers: The palash tree (Butea monosperma) is the state tree of Jharkhand. Its vivid orange-red flowers bloom in spring (February-March) and are used by tribal communities as food, natural dye (for Holi colours) and medicine. The flowers are collected fresh, early in the morning, for this dish.

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   Prepare the flowers: Rinse the flowers gently under cold water. Remove any small insects. Remove the green stamen from the centre of each flower — only the orange petals are used for cooking. Pat dry.

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   Blanch briefly: Bring a pot of water to a boil. Add the flower petals and blanch for 1 minute only. Drain immediately and rinse with cold water. This removes any bitterness from the raw flowers and softens them slightly.

4. 4

   Heat mustard oil: Heat 2 tbsp mustard oil in a pan on medium-high heat until it just begins to smoke. Reduce to medium.

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   Add cumin seeds: Add cumin seeds and let them splutter for 20 seconds.

6. 6

   Cook onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden. Add garlic and ginger. Cook 2 minutes.

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   Add green chillies and spices: Add the finely chopped green chillies. Add 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder and salt. Stir and cook 2 minutes.

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   Add blanched flowers: Add the blanched flower petals. Toss gently to coat with the spiced onion. The flowers are delicate and will break if stirred roughly.

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   Cook briefly: Cook on medium heat for 5 to 6 minutes, stirring gently, until the flowers are cooked through. They should be soft but not disintegrated. Add 2 tbsp water if the mixture seems too dry.

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    Serve: Garnish with fresh coriander. Serve as a side dish with rice and dal. The flowers have a slightly bitter, complex, earthy flavour that is unique.