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Bok Ful, sometimes called Heron flower, is a tasty item that is frequently utilised in Bengali cooking. Bok Ful, famous for its bright colours and soft taste is loved for its many health benefits in plus to its cooking charm. This bloom, which is rich in vitamins and good stuff, adds a special twist to usual dishes and is much wanted in many Bengali homes. The adaptable nature of Bok Phool is absolutely amazing despite its perhaps lesser recognition compared to other ingredients. Many tasty meals can be prepared from it and its tenderness of taste stands out so well. Explore some mouthwatering Bok Phool recipes in this tutorial, which are traditional Bengali dishes. These meals make it possible for you to appreciate and savour the taste of this peculiar flower all whilst being in a position to savour the simplicity and complexity of the normal cooking process. Get ready to savour tastes that perfectly capture Bengali cuisine.
Bok Ful Bhaja
A favourite snack in Bengal, Bok Ful Bhaja turns beautiful heron flowers into crispy golden fritters. First, wash the bok phool gently and pat them dry before beginning with this dish. Add rice flour, besan, kalonji, and a small amount of turmeric to a mixing bowl. To get a smooth, thick consistency, season the batter with salt and add water a little at a time. Make sure every heron flower cluster is well covered by gently dipping it into the batter. In a deep pan with heated mustard oil, cook the battered flowers until they become crispy and golden brown. The last result is a nice mix of feels, with the gentle fluff in and the hard outside. Serve these hot fritters with green chutney or Bengali mustard sauce on the side.
Image Credit: Kitchene Kichukhonn| Google Pics
Bok Ful er Chorchori
Bok Ful er Chorchori adds heron flowers to the flavourful mixture of stir-fried veggies, which is a traditional Bengali cooking method known as chorchori. In a kadai, heat the mustard oil first. Add the panch phoron and allow it to sputter before adding the green chillies and cut onions. When the onions are golden, mix in the cleaned bok phool, diced pumpkin, and potatoes to make a substantial medley. Add salt, red chilli powder, and turmeric to taste. Allow the vegetables to simmer in their own juices by stir-frying them over medium heat. provide a handful of freshly grated coconut towards the end of cooking to provide more sweetness and texture. For a last flavour burst, sprinkle some mustard oil. Serve this colourful and nutrient-dense stir-fry over rice or roti, or eat it on its own as a side dish.
Image Credit: Pura-B's Ranna Baati| YouTube
Also read: Different Posto Dishes From Bengali Cuisine
Bok Ful er Torkari
The mild flavour of heron blossoms is highlighted in the rich, aromatic sauce of Bok Ful er Torkari, a delectable curry. First, heat the mustard oil in the pan and add the cinnamon sticks, cardamom pods, and bay leaves to temper it. Finely chop the onions and cook them until they get golden brown. Add the paste of ginger and garlic, and heat until the raw smell goes away. After cleaning, add the bok phool to the pan and gently move it to mix it with the spices. Red chilli powder, coriander powder, and turmeric should be added before adding the diced tomatoes and cooking them until they are soft. Add a little water to the curry and simmer over low heat to let the flavours combine and the heron flowers soften. Whisk up some yoghurt in another bowl, then gradually stir into the curry, stirring constantly to avoid curdling. Add a sprinkling of garam spice and some fresh coriander leaves to finish. Serve hot, fragrant curry over steaming rice or paratha for a really full dinner.
Image Credit: magic of cooking| YouTube
Bok Ful Posto
A special Bengali treat called Bok Ful Posto combines the rich, nutty flavour of poppy seeds with the delicate flavour of heron blossoms. First, grind white poppy seeds into a smooth paste after soaking them in warm water for about half an hour. Heat the mustard oil in a hot pan and add the green chillies and nigella seeds to temper it. Finely chop the onions and sauté them until they get yellow. After cleaning, gently add the bok phool and cook until it begins to wilt. Add the poppy seed paste to the pan now, and whisk everything together thoroughly. Add turmeric and salt for seasoning, then simmer over low heat until the poppy seed mixture coats the flowers evenly and the blossoms become soft. For a truly authentic Bengali lunch, serve this flavourful recipe over steaming rice.
Image Credit: Google pics
It has always been the culture to respect Bengal's heritage and culinary delights, so you may try to incorporate the Bok ful into your recipes. Take pleasure in experimenting with Bok ful and relish the lovely flavours of Bengali cuisine!
