Shojne Phool Chuno Maachh Chorchori (Indian carplets stir fried with drumstick blossoms)

My parents temporary home in Bangalore has a lovely kitchen garden; and when drumstick blossoms are in abundance they are handed down. Fritters are not that healthy for everyday cooking. So this stir fry was made to use up a large ziplock full of the blossoms. Well, I hope you shall polish off a plateful of steamed rice with this as happily as we did.
Ingredients:

  • Indian carplets
  • Drumstick Blossoms
  • Mustard Oil
  • Salt
  • Panch Phoran/ Panch Puran/ Five Spice Mix
  • Turmeric
  • Cumin powder
  • Green chillies (paste and some slit ones)
  • A sprinkle of warm water
  • Finely chopped cilantro (optional)

Preparation:

  • Wash the blossoms well.
  • Heat oil in a pan.
  • Smear fish with turmeric and salt; fry the fish; keep aside after draining.
  • Temper the remaining oil with panch phoron.
  • Add the blossoms along with the powdered spices and salt.
  • Cook well, then stir in the fish.
  • Add a sprinkle of warm water.
  • Cover and cook till everything is properly cooked.
  • If using cilantro, add them now and cook for about a couple of minutes more.
  • Remove from heat.
  • Leave the lid on and allow some standing time.
  • Serve with steamed rice.
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