Kashifal/Pumpkin Flowers curry

 

Have you ever tried pumpkin flowers curry ? If your answer is no, then try it once I am sure you will love it. 

Kaddu or kashifal flowers has a very delicate flavor and they come out so crisp like spinach leaves.

In this covid period I am staying at my home town and enjoying lots of vegetables and crops which we don't get in metro city.

Now days at my farm the pumpkins are growing and there are some flowers in the pumpkin plant which do not have pumpkin in them so we use them to make pakoda from those flowers and also make curry with theese pakoda.

This pumpkin flowers curry, best goes with boiled rice. You can also serve it with paratha.

My mother in law was very fond of pumpkin flowers pakoda and curry.

It used to be made in large quantities and was shared with all the neighbors.

Here I am sharing her recipe which is quite easy to make. 

I have never added any other ingredients by myself.  

Yesterday my farmer bought some pumpkin flowers for me and I have made as my mother in law used to.

I really miss her. One more thing which i need to tell you is that this is my mother in law's home town and as her bahu I love to stay here.

In this recipe we need very few ingredients but the flowers should be fresh, meaning after plucking the flowers you need to use it within an hour otherwise the flowers get spoiled.

To kya hua AC nahi hai par jo maza ganv mein hai wo shar mein kahan 😃😃

Preparation Time:- 20 minutes 

Cooking Time:-  25 minutes 

Serves :- 6 persons

Recipe:- Indian 

Ingredients:-

For Pakoda:-

• 20 Pumpkin flowers 
• 2 cup gram flour 
• 1 Tbsp rice flour
• Salt to taste 
• 1tsp grated onion 
• 1tsp red chili powder 
• 1tsp turmeric powder 
• 1/2 top amchoor powder 
• Oil for frying 

For curry:-

• 2tbsp onion paste
• 1tsp garlic paste
• 1tbsp Turmeric powder 
• 2tsp red chili powder 
• 1tbsp Coriander powder 
• 1tsp Cumin seeds
• 2 no. Chopped tomatoes 
• 1tbsp Oil 
• Coriander leaves 

For spice powder:-

• 4 Cloves
• 1 black cardamom 
• 6 black pepper 

Recipe procedure:-

• Wash the flowers very carefully. 
• Discard the green part using knife.
• Mix gram flour, rice flour, salt, red chili powder,  turmeric powder, grated onion and amchoor powder then make a thick battar.
• Now heat the oil and lower the flame, dip one flower in batter then fry both side until golden and crisp. 
• Make all the pakodas and keep them on an absorbing pepper. 
• Now in the oil add more oil then add cumin seeds and let them crackle. 
• Now add garlic and onion paste saute till tranculant. 
• Add turmeric powder, red chili powder, coriander powder stir and mix.
• Now add tomatoes, salt and 1/2 cup water then cook it for 5 minutes or until tomatoes get soft on low heat. 
• Now add 3 glass water. After a boil turn the flame on low, cover and cook it for 5 to 8 minutes. 
• Meanwhile dry roast the whole spices and crush them using mortar pessle.
• Now add the pakodas. Mix with curry and cook for another 2 to 3 minutes and turn off the gas. 
• Garnish with coriander and serve hot with rice or paratha. 

Note:-

• You can use fine semolina besides rice flour. 
• If you are using tomato puree in that case use 2tbsp puree.
• Increase or decrease the spices as per your taste. 
• The flowers should be fresh. 
• The batter should be thick and not too runny because the flowers release thier water.
• I have never ever used garam masala powder in my curries but you can add as per your choice.
• If after frying the pakoda you are left with oil in the pan then it is sufficient oil so no need to add more oil.