Shorshe Phool, a popular Bengali dish made with Moringa flowers in a tangy mustard sauce:
- 2 cups Moringa flowers (shorse phool)
- 2 tablespoons mustard oil
- 2 tablespoons mustard seeds
- 2 green chilies, chopped
- 1 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Coriander leaves for garnishing (optional)
- Clean the Moringa flowers by removing the stems and separating the petals. Rinse them well under cold water.
- In a mortar and pestle or a small grinder, grind the mustard seeds into a smooth paste by adding a little water. Set aside.
- Heat mustard oil in a pan or kadai over medium heat. Add the chopped green chilies and sauté for a minute.
- Add the Moringa flowers to the pan and stir-fry for about 2-3 minutes until they become tender.
- Reduce the heat to low and add the turmeric powder and salt. Mix well.
- Add the mustard paste to the pan and stir everything together, ensuring the flowers are coated with the mustard sauce.
- Add water, about 1/2 cup or as needed, to achieve the desired consistency of the sauce. Mix well.
- Cover the pan and let the dish simmer on low heat for about 5-7 minutes, allowing the flavors to meld together.
- Check the seasoning and adjust salt if needed.
- Once the Moringa flowers are cooked and the sauce has thickened, remove from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve Shorshe Phool hot with steamed rice or roti.
Enjoy the delightful flavors of this tangy and aromatic Bengali dish!
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