Koiralo Mid Hilly Region Delicacy

Koiralo ko Phool (Mountain Ebony): A Himalayan Nation Delicacy

Koiralo ko Phool, also known as Mountain Ebony, is a stunning edible flower prized in Nepal for its culinary and medicinal uses. This beautiful bloom, belonging to the Bauhinia Variegata L. tree, boasts a color palette ranging from delicate pink-white to a light, captivating mauve-purple.

The Bauhinia Variegata L. tree, a medium-sized evergreen, flourishes in the high-altitude regions of the Himalayas. Its orchard-like flowers, with distinctive long buds, add a touch of elegance to the mountain landscape. In Nepal, these flowers are not just admired for their beauty, but also enjoyed as a delicious and nutritious vegetable.

From Flower to Plate: Culinary Applications of Koiralo ko Phool

Koiralo ko Phool offers culinary versatility. The flower buds and blooms, after being boiled, can be transformed into:

• A flavorful vegetable: Boiled Koiralo ko Phool possesses a unique taste and texture, often described as slightly bitter with a subtle sweetness. It can be stir-fried, sauteed, or incorporated into curries for a delightful twist.
• A tangy pickle (Achaar): This is a popular way to enjoy Koiralo ko Phool in Nepal. Pickling preserves the flowers and adds a burst of flavor to meals. The recipe provided offers a starting point for creating your own Koiralo ko Phool pickle.

A Touch of Tradition: Koiralo ko Phool ko Achaar Recipe

While traditionally used in Ayurvedic and herbal medicine, it's important to consult a qualified healthcare professional before using Koiralo ko Phool for medicinal purposes.

Here's a more detailed recipe for making Koiralo ko Phool ko Achaar:

Ingredients:

• 400 grams Koiralo ko Phool
• 4 medium-sized potatoes
• 1 medium-sized onion, finely chopped
• 2 spring garlic chopped
• Fresh coriander leaves, chopped
• 2 gm turmeric powder
• 2 gm cumin ground
• 2 gm red chilli powder
• 17 gm white sesame seeds, roasted and ground
• 1 gm Sichuan pepper Timur, ground
• 3 gm fenugreek seeds for tempering
• 2-3 dried red chilies, broken into pieces
• 2-3 green chilies, chopped
• 30 ml raw mustard oil
• 30 ml vegetable oil
• 1 lime | lemon, juiced
• 10 gm Salt

Instructions:

Par Boil the Koiralo ko Phool: In a pot of boiling water to blanch they should be slightly softened but retain some texture. Drain and transfer to a large bowl.

1. Boil the Potatoes: In a separate pot, boil the potatoes until tender. Peel and make small cubes them , adding them to the bowl with the Koiralo ko Phool.
2. Pour all poder spices on top potato and koiralo mix
3. Heat the vegetable Oil: Heat vegetable oil in a pan over medium heat. Once hot, add the fenugreek seeds and let them splutter for a few seconds add dry chilli , fry until black and pour on top of spice mix and cover for minute.
4. Combine the Flavors: Add the chopped onion, green chilies, and dried red chilies to
5. Mix with rest of raw mustard oil

Ready to taste my recipes

This is made up recipe just thinking about my late mom.