Chefs across the world are incorporating flowers in their menus. The fragrance, unique flavour, and a riot of colours makes it for more than just dining table decorations and presentation. Flowers have been used as an ingredient in Indian recipes for long.
Benefits of moringa flowers include anti-ageing, cell repair, and psychological benefits like inducing positive thinking.
(By chef Ananya Banerjee)
2 cup moringa flowers
1 cup green peas
1 tomato (chopped)
3-4 green chillies slit halfway
2 tsp mustard paste
1 tsp turmeric powder
1½ tsp red chilli powder
1½ tsp kalonji
2 tbs mustard oil
1½ tsp sugar
Salt to taste
1 cup water
Remove the stalk from the moringa flower
Wash the flowers thoroughly and keep aside
Place all ingredients in a pot with 1 tsp mustard oil and mix well
Allow the pot to heat
Cover the pot with a lid and slow cook for 10 minutes
Check in between and add few droplets of water if necessary to prevent burning at the bottom
(Ideally it should be cooked without adding water)
Drizzle 1 tsp mustard oil on top
Served best with plain rice.