Masingha Phulla Buthi

                                 Masingha Phool means Drumstick Flowers.They are nutritious and organic as it is mostly seen in backyard of the houses.This is a coconut based semi gravy curry to be had as a side dish with rice.
                         I have already shared various recipes like masingha phulla sanna polo,Masingh Phoola ani batato galnu upkari and buthi’s with mushroom,methi leaves and Raw tomato in this Blog.Please refer the blog to find the recipe.Here I share pictures clicked by Usha Bhatakka which was tried by her.


  1. Drumstick Flowers – 2 cups
  2. Potato – 1 medium sized (optional)
  3. Onion – 1 medium size
  4. Toor dal – 1 tbsp (pre-cooked) (optional)
  5. Grated Coconut – 1/2 cup
  6. Red Chillies – 6 to 8 nos (roasted)(increase/decrease the qty as per taste)
  7. Raw coriander seeds – 1 tsp
  8. Tamarind – small piece
  9. Oil – 1 tbsp
  10. Mustard seeds – 1 tsp
  11. Salt to taste

Method :-

Pluck the flowers from the tree and also the ones that are fresh and fallen down (if they are in a clean place)
Tap them twice to see whether any insects are there.Clean the flowers from the stalk and wash twice in tap water to remove the sand and dust.
Roast the red chillies in 1/2 tsp oil until crisp.
Grind coconut gratings along with the roasted red chillies, raw coriander seeds,
tamarind and salt to a coarse paste.Remove in a bowl and keep aside. Add a cup of water to wash the mixer and retain the water.
In a kadai heat a tbsp of Oil and splutter mustard,add chopped onions and fry until soft.
Add the flowers and the cubed potatoes with little salt.  .
Add the mixer washed water,mix well close lid and cook.Wait until the potatoes are soft and firm.Now add the cooked Toordal and the ground masala. Close lid and cook for few more minutes until everything has mixed well and flavours have blended .
Serve retaining little water or dry as per the preference of the family.

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