Kachnar ki Sabzi
A near-forgotten spring dish made from kachnar (orchid tree) flower buds, simmered in a spiced onion-tomato masala, once common in Rohilkhand villages.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Kadai
- •Boiling pot
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 14 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 140 kcal
Instructions
- 1
Boil the cleaned kachnar buds in salted water for 8-10 minutes until just tender. Drain well.
- 2
Heat mustard oil in a kadai (deep pan) until smoking. Let it cool slightly.
- 3
Add cumin seeds and let them sizzle. Add chopped onions and fry until golden.
- 4
Add ginger-garlic paste. Cook for a minute until the raw smell goes away.
- 5
Add chopped tomatoes, turmeric, red chilli powder and coriander powder. Cook until the masala (spice mix) is thick and oil separates.
- 6
Add the boiled kachnar buds to the masala. Mix well to coat evenly.
- 7
Cover and cook on low heat for 10-12 minutes, stirring occasionally. Cook until the buds are completely tender.
- 8
Adjust the salt to your taste. Garnish with coriander leaves and serve hot.
Chef's tips
Kachnar buds have a slightly sharp taste that softens once well cooked, so do not undercook them. Boiling them first removes any bitterness and cuts down the total cooking time.
Ingredient substitutions
- kachnar flower buds → banana flower for a similar textured, foraged-vegetable dish
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat gently in a pan with a splash of water.
Common mistakes to avoid
- •Skipping the initial boil, which leaves the buds tough and slightly bitter.
Serving suggestions
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