Pumpkin flower stir fry with grated coconut

Pumpkin flowers are grouped in super food. It is rich in vitamins and minerals. It is of high quality because of grown in our own homestead garden. It is not a common ingredient to get in hand. Only male flowers are used in cooking. Female flowers are left for fruits.

Our pumpkin plant is producing only male flowers. Three days collection made it to 13. Thoran, any chopped veggies with grated coconut, is a delicacy side dish for lunch with rice. Today thoran is ready in Suma’s kitchen.

Ingredients 

1.Pumpkin flowers, 13, cut the bottom to remove the base petals and stigma. Split open, wash it gently, allow to drain out the excess water and chop it.

2.Shallots 3, garlic cloves 3, green chilli 1, all finely chopped,

3. Grated coconut 2 tbsp., 

4. Turmeric powder a pinch,

5. Cumin powder 1/4 tsp.,

6. Salt to taste,

7. To garnish, coconut oil 2 tsp., mustard seeds 1/4 tsp., red chilli 1, broken , curry leaf 3 petals.

Preparation 

Add the ingredients 4,5 &6 into the coconut, combine well with your hands. Add the chopped pumpkin flowers and mix well.

Heat oil in a pan, drop in mustard seeds, allow to crackle, drop in red chilli followed by curry leaves, allow to sautéed, add the ingredients in 2 , to the garnish mix, add salt, sauté it into tender, add the flower coconut mix, combine well and cook in low flame for 2 minutes. Dish is done. Serve with rice porridge or with hot rice.