“Water lily” (Shapla in Bengali language) is an aquatic plant which has round disc-like leaves and it floats on water.
It is native to southern and eastern parts of Asia and they are national flower of Bangladesh and Sri Lanka.The flowers come in violet-blue, purple, mauve or fuchsia coloured.
But white colored water Lily is mainly very much available in my country Bangladesh as national Flower.
It grows abundantly in water bodies like pond, small lakes but because of its beautiful flowers it is considered as an ornamental flower too.
In my Country Bangladesh, the water lily or shapla flower stalks are used as a vegetable and are made varieties of delicacies with it. Like as – shapla stir fry, Shapla chingri, shapla Vela recipe etc.
Even flowers are eaten as a fritter. It is very healthy. Just like taro, It has full of iron and other healthy vitamins andminerals also. You can find this all year round but during monsoons they are found in abundant.
The water lilies stalks are very long and tender and cooks very fast. You have to take out the fibrous skin from the stalks. For that, Just slit a small part from the thick end of the stalks and pull it down to remove the fibrous skin all along the stalks. Then cut into desired sizes.
Today, I have cooked a pure vegetarian recipe with it during the Durga Puja season in my country. It’s very tasty. You can eat this curry with steamed rice, roti, paratha, dosa etc . Let’s cook. Take Love from Bangladesh. ?
- 2 cup water lilies stalks chopped with medium long pieces
- 2 tablespoon chopped onions
- 2 tablespoon mustard oil
- Salt as required
- 2 green chillies
- 1 teaspoon termeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriender powder
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ginger-garlic paste
Take out the fibrous skin of the flower stems or stalks as mentioned in the description. Then cut in 1.5″/2″ long pieces. Try to cut all in same sizes.
Wash them and drain. Keep it aside. Now take a frypan, put some oil and heat it on stove.
Put chopped onions, green chillies with salt as required into oil and fry for 1 minutes. Now put ginger-garlic paste into it and fry more 1 minutes.
Now put termeric powder, red chilli powder, coriender powder, garam masala powder and cumin powder into it and stir fry the spices in a medium low flame.
Now put all the water lilies stalks into it and mix them well with spices. Cover the frypan and stir fry it untill stalks are 100% cooked and done.
Now stop the flame. Water Lilies Stir fry curry is ready. Serve it with hot steamed rice, bread, paratha, dosa etc and enjoy.
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