Name: swanjane aur matar ki sabzi recipe by Anshu Matta at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: drumstick flowers 250 grams; green peas 1/2 cup; Green chilies (finely chopped) - 1 to 2; onions ( medium size) - 2; tomatoes(medium size) - 4; chopped ginger - 1 inch; chopped garlic pods - 3 to 4; ghee - 3 tbsp; Garam Masala powder - 1/2 tsp; salt - as per taste; red chili powder - 1 tsp; turmeric powder - 1/2 tsp

Ingredients Serving: 4

drumstick flowers 250 grams
green peas 1/2 cup
Green chilies (finely chopped) - 1 to 2
onions ( medium size) - 2
tomatoes(medium size) - 4
chopped ginger - 1 inch
chopped garlic pods - 3 to 4
ghee - 3 tbsp
Garam Masala powder - 1/2 tsp
salt - as per taste
red chili powder - 1 tsp
turmeric powder - 1/2 tsp

Instructions

First, get rid of the unwanted stems in the flowers.
Wash them nicely under running water to get rid of the dirt.
Bring about 6 to 7 cups of water to a boil in a saucepan.
Add the buds and flowers to the boiling water and boil on medium flame for half an hour. Do not cover the saucepan all this while.
Switch off the flame after half and hour and drain the water from the flowers using a colander.
Let the flowers sit in the colander so that all the excess water is drained.
Meanwhile, blend onions, ginger and garlic to a smooth paste. Keep aside.
Also, puree the tomatoes and keep aside.
In a wok, heat the ghee or oil. Once it is hot enough, add the onion paste. Cook it on medium heat till it gets golden brown.
Add the salt, red chili powder, turmeric powder and green chilies. Cook for a minute.
Next, add the tomato puree. Cook for a minute or two, then add the green peas.
Simmer on low heat for 5 to 7 minutes or until you see oil separating from the sides.
Now add the drumstick flowers and mix gently in the masala so that they are not mashed up.
Let them cook on medium heat for 10 to 15 minutes uncovered. At first, the flowers would release some moisture and you would see the sabzi turning liquidy. Let them cook until all water is evaporated and sabzi gets dry.
Sprinkle some garam masala and serve hot with plain chapatis or lachcha parantha.

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