Agasthya Phulla Upkari – A stir-fry of good health (Vegan + Gluten Free)

Agasthya Upkari

Just outside my window is a beautiful hummingbird tree (Agati or Agasthy in Malayalam, Agasthya Rooku in Konkani, Heta in Marathi, Gaach Munga in Hindi, Sesbania Grandiflora). Every morning, I wake up hearing the happy chirps and songs of countless birds from tiny little lovebirds to bulbuls, mynas, parrots, hummingbirds, wild pigeons and several others I know not the names of. In autumn, the tree is adorned with clusters of large, white blooms with a mild fragrance resembling that of the lotus.

Our Hummingbird tree in bloom!

Perhaps, it is the nectar and the pollen or perhaps, the very structure of the small tree with its thin long branches and sparse green leaves that affords a safe perch with a stately, all-round view, which attracts so many feathered friends! For us humans, however, the hummingbird tree is indeed a boon from heaven. The leaves and blooms are put to good culinary use all over Asia. Rich in protein. minerals and vitamins, the leaves and blooms are believed to help maintain strong bones, improve eyesight, deworm the stomach and intestines, cool the body, reduce unwanted bile and prevent piles, sores and ulcers. The flowers (Agasthya Phule in Konkani, Agatipoo in Malayalam), when cooked, are delicious and taste like mushrooms.

Agati Flowers

Though I cook them in several ways, agasthya phulla upkari is one of the simplest and tastiest of recipes. Do cook and enjoy.

Print Recipe

Agasthya Phulla Upkari Yum

A delicious, healthy Konkani hummingbird tree flower stir-fry.

Cuisine

Indian, Konkani

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 250 gm fresh hummingbird tree flowers
• 75 gm grated coconut
• 150 gm onion (peeled)
• 10 gm medium hot green chilies
• 1 sprig curry leaves
• 30 ml coconut oil
• 1 gm mustard seeds
• 10 gm salt

Cuisine Indian, Konkani Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 250 gm fresh hummingbird tree flowers 75 gm grated coconut 150 gm onion (peeled) 10 gm medium hot green chilies 1 sprig curry leaves 30 ml coconut oil 1 gm mustard seeds 10 gm salt

Instructions

To prepare:

1. Chop the flowers to superfine pieces and set aside.
2. Chop the onion and the green chilies together to superfine pieces and set aside.

To cook:

1. Set a cast-iron wok on high heat.
2. Pour in the coconut oil and throw in the mustard seeds.
3. As soon as the mustard seeds are about to finish popping, tip in the chopped onion and the green chilies.
4. Stir once, pull the curry leaves off their sprig and throw them in. Continue stirring till the onion starts to caramelize slightly.
5. Now tip in the chopped flowers, stir well and lower the heat. Cover with a lid.
6. Let cook slowly for 10 minutes while stirring occasionally. Remove the lid and tip in the grated coconut. Stir again and turn up the heat.
7. Stir continuously till all the excess water evaporates. Now switch off the heat.
8. Your delicious, nutritious agasthya phulla upkari is ready to serve. Serve hot with rice, cherupayar kanji, chappatis, rotis, porottas, or with freshly baked bread. Enjoy!