Flame of the forest flowers cooked with onion, spices and mustard oil — a seasonal forest food eaten during the spring flowering season in Jharkhand.
Ingredients
2 cups fresh palash flowers (Butea monosperma — the bright orange flowers of the flame of the forest tree, collected fresh in spring; the flowers must be fresh and newly opened; remove the stamens and use only the petals; if unavailable substitute with 2 cups fresh marigold petals though flavour will differ)
1 large onion — finely chopped
3 garlic cloves — finely chopped
1 tsp ginger — grated
2 green chillies — finely chopped
2 tbsp mustard oil
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
Salt to taste
Fresh coriander leaves
Method
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.
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.
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.
Heat mustard oil: Heat 2 tbsp mustard oil in a pan on medium-high heat until it just begins to smoke. Reduce to medium.
Add cumin seeds: Add cumin seeds and let them splutter for 20 seconds.
Cook onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden. Add garlic and ginger. Cook 2 minutes.
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.
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.
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.
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.