2012 - Bijaya Dashami Festival (images) (1).So tasty and addicting, koirala ko phool ko achaar - Photo courtesyĬlose up koirala ko phool ko achaar - Just taste some and you will know how addicting they are! Photo courtesyĪnother image of Bauhinia and Potato Salad - Photo Courtesyīeautiful sunny day in Kathmandu - the koirala tree is blooming everywhere (Feb-March) adding beauty with blossoms! Taste for salt and lemon juice and transfer to serving dish and serve. Stir well, cover theīowl, and allow the seasonings to develop for at least 20 minutes. Pour the spiced-oil into the Bauhinia mixture. Sprinkle in the turmeric and add green chilies and immediately Seeds and jimbu, fry until dark-brown and fully fragrant, less than 5 Medium-high heat until the oil is faintly smoking. Szechwan pepper, green cilantro, red onion, tomato and salt. Potatoes, Bhaunia, ground sesame seeds, lemon juice, cayenne pepper, Remove from skillet and pour into aĭry container to halt the toasting. To prevent them from flying all over, until they give off a pleasantĪroma and darken, about 3 minutes. Skillet over medium heat and toast the sesame seeds, stirring constantly Water and transfer to a bowl and set aside. DrainĪnd run under cold water to halt the cooking further. Juice and Bhauhinia to the boiling water and boil until tender. The flower because it is slightly bitter. Some people even remove the center stigma of Tough stems, wilted and dried petals from Bauhinia flowers and wash Salted water to rolling boil over medium-high heat. Reduce the heat to low, cover andĬook until tender, about 15 minutes. In a medium-size saucepan, combine the potatoes and water to cover,Īnd bring to boil over high heat. Even though I cannot replicate Bajai's recipe, I offer you my version-īauhinia and Potato Salad (Koirala ko Phool re Aloo ko Achaar)Ĥ medium size potatoes (any kind red or white)ġ/8 teaspoon Szechwan pepper (timmur in Nepali), finely ground with a mortar and pestleġ medium red onion, finely chopped (about 1 cup)Ģ/3 fresh mild green chilies, halved lengthwise I can't wait until spring time to cook this delicious vegetable. Theįirst time I tried this recipe, it seemed like I was cooking a beautiful orchid-looking flower, which was too pretty to cook.
Wilted, old, dried-up and spotted flowers complete the flavorless dish. The base of Koirala ko achaar is, of course, freshly picked flowers.
Washed the flowers and buds, but did not to soak the flowers in the water for extended time as they quickly become waterlogged. Bajai told us that the raw and uncooked flowers are bitter in taste, so should be cooked properly. The flowers were in the season in the Spring. My memories of homemade Bauhinia and Potato Salad ( koiralo ko phool re aloo ko achaar) is when our family cook, Thuliīajai, used to make a delicious potato-bauhinia salad-like dish when There are several studies on Bauhinia to read more, please click the link here.
0 kommentar(er)
