|Drumstick flowers fried with eggs|
The season of the blooms will soon be over and the flowers will soon turn to seed pods that we recognise as drumsticks. Our landscape is filled with these creamy blooms that the birds and the bees love to feed on. This picture was taken a few years ago when a crimson sunbird was feeding on the blossoms. The blooms also signify the end of our short winters and the beginning of our hot and punishing summers.
In our cuisine edible flowers are usually mixed with eggs. It's the most simple form of cooking but tastes delicious too. The flowers are slightly bitter but is said to be loaded with vitamins.
2 bunches drumstick flowers
2 medium onions, peeled and diced
3 green chillies, chopped fine
2 tbs mustard oil (or vegetable oil)
Salt to taste
A quarter tsp ground black pepper
4 eggs, beaten
Some coriander leaves for the garnish
Separate the flowers from the stems. Wash and set aside.
Heat about 2 cups of water in a pan. Blanch the washed flowers for a couple of minutes. Remove and drain in a colander.
When the blanched flowers get cool enough to be handled, take a handful and gently squeeze out the moisture. Repeat with the rest of the flowers in the colander.
Heat the oil in a pan. Add the onions and let them sweat a bit till they turn a little pale.
Add the chopped green chillies, stir, and throw in the flowers.
Cook for a few minutes till the flowers wilt. Season with salt and pepper.
Add the beaten eggs and stir briskly till the eggs are done.
Transfer the contents of the pan to a serving dish and garnish with coriander leaves.
This preparation goes well as an accompaniment to rice and dal. This is usually one of the side dishes of a meal and will serve 3-4 people.