Assamese Style Pumpkin Flower Curry

Ingredients

In Assamese cuisine, the use of mustard oil and traditional Assamese spices gives a distinct flavor to the dish. The original Mexican crema de flor de calabaza is adapted to Assamese cuisine by incorporating Assamese spices such as panch phoron (a blend of five spices), ginger, and garlic. Additionally, the cooking technique and the overall flavor profile are adjusted to suit the Assamese culinary traditions. We alse have the original recipe for Crema de flor de calabaza, so you can check it out.

• 250 grams pumpkin flowers (flor de calabaza) 250 grams pumpkin flowers (flor de calabaza)
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 cup water 1 cup water
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean the pumpkin flowers by removing the stems and separating the petals. Rinse them thoroughly and set aside.
2. 2.
   Heat mustard oil in a pan over medium heat.
3. 3.
   Add panch phoron and let it splutter.
4. 4.
   Add grated ginger, minced garlic, and slit green chilies. Sauté for a minute until fragrant.
5. 5.
   Add turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add the pumpkin flowers and sauté for 2-3 minutes until they wilt slightly.
7. 7.
   Pour in water and bring the curry to a gentle simmer.
8. 8.
   Cover the pan and cook for 10-12 minutes until the flowers are tender.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Pumpkin flowers — Ensure that the flowers are fresh and free from any blemishes. Remove the stems and separate the petals before using in the recipe.

Tips & Tricks

• If pumpkin flowers are not available, you can substitute with other edible flowers such as zucchini blossoms or squash blossoms.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of grated coconut to the curry.

Serving advice

Serve the Assamese Pumpkin Flower Curry hot with steamed rice or traditional Assamese roti for a complete and satisfying meal.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Assamese bowl or plate to enhance the visual appeal.