I wonder if other households eat pumpkin flowers, but we do. And because they are available only during the monsoons, we eat them every day we get them.
The most popular way to eat them is to coat them with a batter of besan, curd, turmeric, chilli, and salt and fry them. They are absolutely delectable with their slight, flat spongness and the traditional, seasoned batter.
But there’s another way to have them as well, without batter. Simply coat them with a little oil, chilli, salt, and turmeric and shallow fry them. I absolutely love the taste of pumpkin flowers, so I don’t quite care for the besan coating too much.
This afternoon, I had these fried pumpkin flowers with steaming hot rice and kashundi. (Bengali-style mustard paste.) Gorgeous!