In Hindi and Bengali, the flowering plant known as kachnar is known scientifically as Bauhinia variegata. In English, it is known as Mountain Ebony, Butterfly Ash, and Camel’s Foot. It is also known as “Basavanpada” in Kannada, “Koral” in Malayalam, “Mantharai” in Tamil, “Devakanchanamu” in Telugu, and “Kovidara” in Marathi, among other names in India’s various local languages.
It is cooked with different kinds of meat like chicken, beef and mutton. One can also cook it without meat or adding potatoes. Will share the recipe of Kachnar with potatoes next time. Here I am sharing the recipe with beef.
Beef ½ kg
Kachnar ½ kg (clean kachnar buds by breaking away the small ends, do not use the flowery ones rather use the buds which are yet not flowers)
Ghee or oil 100 grams
Salt 1 tsp
Red chili powder 1 tsp
Turmeric ¼ tsp
Onion 1 large
Garlic 6 cloves
Water 1 liter
Method for Kachnar Recipe
Wash the beef and put it in the pressure cooker;
Add garlic, chopped onion, red chili powder, salt and turmeric, ½ liter of water and close the lid of the pressure cooker;
When the whistle blows cook for 15 minutes on medium flame;
Open the pressure cooker and add oil in it. Now cook while stirring continuously until the water dries and the beef changes its colour.
Now add kachnar and sauté for 3 minutes;
Add ¼ liter of water and close the lid of the cooker;
When whistle blows cook for 5 minutes
Open the pressure cooker and dry the remaining water;
A very delicious and nutritious kachnar with beef is ready to serve;
It can be served with flat bread or nan.
Let us know of your experience!