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A unique Maharashtrian delicacy from the Vidarbha region, this bhaji features foraged sickle senna flowers. Their distinct bitter taste is balanced with sweet onions and garlic for a truly rustic flavor.
Prepare the Flowers (15 minutes)
Boil and Squeeze to Reduce Bitterness (10 minutes)
Sauté the Aromatics (8 minutes)
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A unique Maharashtrian delicacy from the Vidarbha region, this bhaji features foraged sickle senna flowers. Their distinct bitter taste is balanced with sweet onions and garlic for a truly rustic flavor.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 134.1 calories per serving with 2.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Bhaji (5 minutes)
Finish with Besan (3 minutes)
Serve
Add 2 tablespoons of coarsely crushed roasted peanuts along with the besan for added texture and flavor.
Mix in 2-3 tablespoons of cooked tur dal (pigeon peas) at the end for a more substantial, protein-rich dish.
Add 1/4 teaspoon of Goda Masala, a classic Maharashtrian spice blend, along with the turmeric for a different flavor profile.
The high fiber content from the flowers and besan aids digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Sickle senna flowers contain natural antioxidants that help combat oxidative stress and protect the body's cells from damage caused by free radicals.
In Ayurvedic medicine, Cassia tora is valued for its detoxifying properties, believed to help purify the blood and support liver function.
This dish is low in calories but provides essential nutrients, making it an excellent choice for weight management and a balanced diet.
Teetaphool, or Sickle Senna (Cassia tora), are tiny yellow flowers that grow wild during the monsoon season in India, particularly in the Vidarbha region of Maharashtra. They are known for their distinct bitter taste and medicinal properties.
These flowers are foraged and not commonly available in large supermarkets. You might find them in local farmers' markets or vegetable markets in Maharashtra and surrounding regions during the late monsoon season.
Yes, it is a very healthy dish. It's low in calories, rich in fiber from the flowers and besan, and packed with micronutrients. The flowers are traditionally used in Ayurvedic medicine for their detoxifying properties.
One serving (approximately 95g) contains around 110-130 calories, making it a light and nutritious side dish.
The bitterness is characteristic of the dish. However, you can reduce it by boiling the flowers for an extra minute or two and being very thorough when squeezing out the water. Adding a small amount of jaggery can also help balance the bitterness with sweetness.
It pairs traditionally and best with rustic, unleavened flatbreads like Jowar Bhakri, Bajra Roti, or even simple Phulkas. A side of plain curd or dal complements the meal.