Agathi poo poriyal | Sesbania grandiflora stir fry | Hummingbird tree flower poriyal-How to clean & cook video

Cuisine Style: India | Cooking Time: 10 minutes | To Serve: 2 | Take with: Rice | Type: Poriyal

Ingredients

• Agathipoo (Sesbania) - 3 to 4 cups [chopped]
• Coconut Grated - ¼ cup
• Onion – 1 [finely chopped]
• Dry Red chili - 1
• Curry Leaves - 1 spring
• Turmeric Powder - ½ tsp
• Red chilli powder - ½ tsp
• Mustard seeds - ½ tsp
• Bengal gram - ¼ tbsp
• Urad dal - ¼ tbsp
• Oil - 2 tsp
• Salt to taste

Preparation

• Heat oil in a pan. Add mustard seeds, once mustard seeds crackled add bengal gram, urad dal and chopped onion sauté well. Once onion turns light brown add curry leaves, red chilli sauté gently
• Add chopped agathipoo(Sesbania) sauté gently and then add water. Add turmeric powder, red chilli powder and salt mix well. Once agatipoo(Sesbania) is cooked add grated coconut. Leave it for 2 min.
• Once moisture out from agthipoo(Sesbania) turn off.
• Serve hot with rice

Agathi poo sesbania poriyal

Note

• Add garam masala powder or amchur powder [dry mango powder] after seasoning to get different flavor for Chapati
  

Tip

• Don’t overcook it loses flavor & healthy values.
• Grated Coconut is must to get rid of bitter taste of this dish

Agathi poo poriyal

Hummingbird flower stir fry

Vegetable hummingbird

Sesbania grandiflora / agati

Agastya tree flower