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.