August phool and aaloo (potato) ki sabji

• Servings: 4
• Preparation time: 20 minutes.
• Frying time: 20 minutes.
• Total time: 40 minutes.

One special auspicious occasion of cooking August phool is two days before chhath pooja (Bihari festival) this day of pooja is called nahai-khai feast.

“August phool and aaloo (potato) ki sabji” is a seasonal and homely dish prepared with tender August flowers and potatoes, a special combination that celebrates the freshness of nature.

The flowers, freshly picked from the garden, lend a mild aroma and delicate flavour, while the potatoes add body and comfort to the dish. Cooked with a gentle blend of spices, tomatoes, this sabji becomes both nutritious and flavourful.

It reflects the beauty of home-grown produce and the joy of traditional cooking; a dish that brings together simplicity, seasonality, and the essence of our Kudankulam kitchen.

August phool is rich in calcium and iron, by consuming the flower you can prevent the old age bone weakness and arthritis. It strengthens optical nerves too.

“A simple, soulful blend of August flowers and potatoes; a seasonal delight from our Kudankulam garden, cooked with love and tradition.”

Ingredient:

• August phool (august flower):100-150 gm
• Potato: 2 no. (Medium size)
• Onion: 1 no. (Medium size)
• Ginger: 2”piece
• Garlic: 3-4 flacks
• Tomato: 1 no. (Medium size)
• Mustard oil /cooking oil: 3 tablespoon
• Green chilli: 2 no.
• Cumin seed: half teaspoon
• Salt: one teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
• Chilli powder: half teaspoon
• Garam masala powder: half teaspoon

Preparation:

1. Take flower; discard stigma (centre hard stem), Flower can be used as a whole as well as you can cut it in three / four pieces.  Keep aside.
2. Peel off and cut potato longitudinally and thin.
3. Peel off onion and cut into small pieces.
4. Chop green chilli garlic and ginger into small pieces.
5. Chop tomato and cut into small longitudinal slices.

Method:

1. Take fry pan, put oil, heat, and when it smokes add cumin seeds; allow to sputter for few seconds, add onion and green chilli, Stir fry on medium flame for couple of minutes or until onion become translucent in colour(Keep it stirring otherwise it may burn).
2. Add ginger and garlic, Stir fry for a minute, add potato, lower the flame, continue to fry until potato is half done with lid on (about 4-5 minutes).
3. Add chilli powder, coriander powder, turmeric powder and tomato; Stir fry for couple of minutes (Keep it stirring otherwise it may burn).
4. Add flower; continue to fry for couple of minutes, (flower) will change the colour and starts shrinking.
5. Stir for couple of minutes; lower the flame, Cover and stir occasionally until done(about 3-4 minutes), add Garam masala powder and continue to stir fry a minutes, put off the flame.
6. “August phool and aaloo” ki sabji is ready  to be served.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

August phool and aaloo (potato) ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.