Plenty of pumkin flowers are blooming at the moment in my backyard. There are two types of flowers in pumpkin male and the female flowers. The female flowers blooms with a tiny little baby pumpkin at the base.If pollinated these turn into the big pumpkins we eat while male flowers just has the stalk.The flowering starts off with plenty of male flowers .Once it falls off from the stalk, we used to add it to our home compost but now these organic goodies goes into our tums with this Bengali recipe.The transition of plant to the plate is adorable.
Pre-Requisites:
Gently wash the pumpkin flowers .Remove the calyx and the stalk by retaining just the petals.
Ingredients:
Crushed garlic 1 tsp
Gram Flour - 1 cup
Chilli powder - 1 tsp
Sunflower Oil - 1/2 cup
Pumkin Flowers - a dozen
Salt - 1/4 tsp
Cooking Method:
Except the flower mix all the ingredients with the help of a spatula by adding required amount of water to bring it to a batter like consistency. Make sure there the batter is lump free and smooth.Heat 1/2 cup oil in a flat wide-bottomed non-stick pan .Dip the pumpkin flower in the batter by holding at the bottom and cook it in the oil for 3 minutes. Turn it over and cook for another couple of minutes.Make sure the flowers doesn't touch each other for better results.
Serve it as a starter or a tea-time snack along with dips of your choice. We enjoyed this flowery one of 5-A-Day with yougurt and mint dip!
If you are a gardener , next time you know what to do with those pumkin flowers,don't you?
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