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Hadagyachya fulanchi bhaji is a traditional Maharashtrian recipe. This is ranbhaji means generally found in the jungle. This is also a seasonal sabzi. Do try this hatke sabzi and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 15~20 Hadagyachi flowers
• 2 tbsp Besan
• 2 tbsp Oil
• 1/2 tsp Cumin seeds
• A pinch of Hing
• 1 tbsp chopped Garlic
• 7-8 Curry leaves
• 1/2 cup finely chopped Onion
• 1/2 cup finely chopped Tomato
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• Salt to taste

Method:
• Heat up a pan on medium heat and add besan.
• Roast besan a little until it turns light golden.
• Take it off the gas and keep it aside.
• Wash the hadagyachi flowers really good inside out under running
water.
• Remove the stigma as it is most bitter part of the flower.
• Cut off the greenish stem part of the flower and chop the flowers
finely.
• Heat up oil in a pan on medium heat.
• When oil is enough hot add cumin seeds and let them splutter.
• Add hing, garlic cloves and fry for few seconds.
• Add curry leaves, onion and fry until onion turns light golden.
• Add tomato and fry until it cooks soft for about 3-4 minutes.
• Add red chili powder, turmeric powder and mix well.
• You can use green chilis in place of red chili powder.
• Add hadagyachi flowers, salt to taste and mix well.
• Cover and cook on medium heat for about 4-5 minutes.
• You can have this sabzi as it is now.
• Add roasted besan and mix well quickly.
• No lumps of besan should be formed.
• Cover and cook for another 2-3 minutes.
• Hadagyachya fulanchi bhaji is already.
• You can have it with poli, bhakari.
• It goes well with rice too as side dish.

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