Good evening to all my Hive friends!
How are you all doing? Today, I’m here to share another unique recipe with you. This time, I’ve made use of some hummingbird flowers (Sesbania Grandiflora) that were available at home. Hummingbird vegetable pickle, also known as Sesbania Grandiflora moju, is a Sri Lankan-style pickled dish that balances tangy, spicy, and sweet flavors perfectly.
This is not just a flavorful recipe but also a nutritious one, loaded with health benefits. Preparing it is not difficult at all. When cooking, it’s essential to add a touch of love—because that’s what makes food truly delicious!
So, let’s dive into the steps of making this special dish together.
Required Ingredients...
🍀 Vegetable hummingbird 20.
🍀 About 8 green chili pods.
🍀 Dry sprats 50g.
🍀 A little onion.
🍀 A little crushed garlic ginger.
🍀 1 Teaspoon chili powder.
🍀 Salt as needed.
🍀 1/2 Teaspoon of turmeric powder.
🍀 1 Teaspoon of sugar.
🍀 1 teaspoon of Mustard powder..
🍀 Coconut oil for frying.
🍀 A little vinegar.
Method of making....
First Step
Take the vegetable hummingbird flowers and carefully remove the inner stamen (nāratiya), as it gives a bitter taste. Wash and clean the flowers thoroughly.
Next, place a pan on the stove and add some coconut oil. Once the oil is heated, add the vegetable hummingbird flowers in batches and fry them until they turn golden brown. Remove the fried flowers and place them on an oil-absorbing paper to drain any excess oil.
In the same pan, quickly sauté cleaned onions and fresh chilies over medium heat for a few moments and then remove them from the heat.
Separately, fry the dry sprats (small dried fish) in the pan until they are crispy and golden. Set them aside to cool.
Next In a clay pot, place the mixture on the stove and add 1 tablespoon of coconut oil and 2 tablespoons of vinegar. Heat it until the mixture is warm and well blended.
Next, add garlic, ginger, turmeric powder, chili powder, mustard powder, salt, and sugar into the pot. Mix everything thoroughly until the spices are evenly distributed and aromatic.
Add the sautéed onions, fresh chili slices, fried dry sprats, and fried vegetable hummingbird pieces to the spiced mixture in the clay pot. Mix everything well to ensure all the ingredients are evenly coated with the spices.
Once mixed thoroughly, remove the pot from the stove.
This unique and flavorful recipe is ready to enjoy. It pairs wonderfully with rice and other curries, often served as a side dish. Its richness in vitamins, antioxidants, and dietary fiber makes it a popular addition to the dining table, aiding digestion and promoting overall health.
Looking forward to sharing another exciting recipe with you soon. Stay tuned and happy cooking! 😊
Thank you reading
Have A nice day.
Best Regards,
Samadi Madushanki .
