It’s that time of the year when flashes of red show up amid the country greens. This velvety flower, when in bud, curves outward like a long beak; hence the name ‘humming bird flower’. In Tamil Nadu, we call it agathi poo.
The plant (botanical name Sesbania grandiflora) is said to be named after Sage Agastya who specialised in ancient medicine. This small tree is mostly grown for its leaves (known in Tamil as agathi keerai). The flowers hang in bell-like clusters behind the thicket of leaves.
Both the leaves and flowers rank high in nutritional and medicinal value. But the flower is not easily available, as it is delicate and does not have a shelf life. It has to be cooked within a day of plucking.
Last week, I was delighted to receive this beautiful flower from my cousin Narmada’s farms. Narmada makes a delicious agathi poo kurma. The younger lot may never acquire a taste for these unusual foods. This tree grows best in hot humid regions.
The quantity of agathi poo that I had was not enough to make a complete dish on it’s own. I decided to supplement it with green beans. Beans work well with onion, green chilli and coconut.
So, into the traditional tempering, went finely chopped green beans and a dash of water. I put the lid on and about 15 minutes later the beans were cooked but still a bit crunchy.
The agathi flowers need a wash before beingpulled apart. They come away easily, leaving behind the stamen and the calyx. Shred the petals and add to the cooked beans. Toss through until just wilted. They will turn a deep purple in a minute (and a dark green if overcooked).
Quickly take off the fire, add grated coconut and mix thoroughly until the coconut is coated with all the spices and seasoning.
The dish turned out better than expected and I certainly will make it again.
The agathi flower can also be stuffed and batter fried, just like the zucchini blossom.
Check out farms or organic stores close to your homes. Create a demand for this ingredient. That is a positive step towards encouraging the availability of produce that is available for a limited time.
Hone your cooking skills by experimenting with such foods. It makes for a truly satisfying experience.
