According to the USDA nutrient database, 100g of Sesbania flower contains the following values:
27 kcal
113 kJ
1.28g Protein
.04g Fat
.38g Ash
6.73g Carb
18mg Calcium
.84g Iron
12mg Magnesium
30mg Phosphorous
184mg Potassium
15mg Sodium
.8ug Selenium
73mg Vitamin C
.083mg Thiamin
.081mg Riboflavin
.430 Niacin
102ug Folate
102ug Folate (food)
shallots peeled off and chopped half cup
curryleaves chopped half cup
garlic pulses grated one tablespoon
pepper powder one and a half spoon
roasted cumin seeds powder one spoon
chopped coriander leaves chopped optional
asafoetida one pinch
cooked dal one cup
you may use toor dal or masoor dal or huskless moong dal as per your option.
I opted for masoor dal for this stew or rasam.
turmeric powder one spoon
Tamarind extract one cup
tomato pulp half cup
salt as required
cooking oil one tablespoon
red chilly one
Remove calyx to avoid bitterness
Chop the flowers with the scissors
Heat the cooking oil in a pan and add mustard seeds to crackle.
Add red chilly and curry leaves and finely chopped shallots.
Add turmeric powder
Add flowers and fry for some time.
Allow to cook. The red colour completely disappears and shrinks.
Add a pinch of asafoetida and tamarind and cooked tomato extract.
Add salt and little jaggery.
Allow to boil for some time.
Meanwhile, mash the cooked dal and add two cups of water.
Add garlic grates, cumin powder, and pepper powder.
Transfer this mixture into the boiling extract.
Check the salt.
Add coriander leaves and pepper for flavor and spicy taste.
:)