Agasthya flowers, scientifically called as Sesbania grandiflora are loved by Konkani people as we prepare lovely dishes out of them. Most common one is simple stir fry or upkari adding lots of coconut. They are considered to be very healthy as they are used for treatment of night blindness, headache, fever etc. The leaves are also an integral part of Konkani cuisine. They bear a slight bitterness which perhaps may be a reason that some don’t like these flowers.
” Bhutthi ” is a popular recipe of Konkani cuisine where raw coriander seeds is used in the coconut mix. Bhutthi and sukke are very similar as in sukke we use fried coriander seeds. Today its the turn of a yummy Bhutthi prepared from the Agasthya flowers. The addition of a small piece of jaggery makes it more yumm there by reducing its bitterness.

Ingredients :-

1. Agasthya flowers – 20 to 30 numbers
2. Potato – 1 large
3. Onion – 2 medium
4. Tur dal – 1/4 cups
5. Coconut – 3/4 cup
6. Coriander seeds – one and half teaspoons
7. Red chillies – 10 to 12 numbers
8. Jaggery – 2 tsp
9. Tamarind – a small gooseberry sized
10. Salt as required
11. Mustard, curry leaves and coconut oil for the seasoning

Method :-

• Use only the petals of the Agasthya flowers.
• Chop them roughly.
• Cut potato and onion in squares.
• Fry red chillies in little oil and keep aside.
• Pressure cook Tur dal till soft.
• Now heat oil and temper with mustard and curry leaves.
• Add onion and fry till transparent..
• Add potatoes and fry for a while.
• Add salt and jaggery.
• Sprinkle little water and cover to cook in low flame.
• Meanwhile grind coconut, red chillies and coriander seeds along with tamarind to a bit coarse paste.
• As soon as the potato is almost cooked put the chopped flowers and cooked dal.
• Cover and Cook for a while.
• Add the coconut mix.
• Pour very litlle water.
• Cook till the water is well absorbed.
• Let the consistency be pretty thick as shown in the picture attached.
• The Bhutthi is ready .