Print Friendly and PDF

Tuesday, February 19, 2019

Agastya Poo Thoran | Agathi Poo(Flowers) Stir Fry

Agastya poo (Agathi) is a body cleansing agent. It reduces the body heat and cure acidity related problems. The botanical name is Sesbania Grandiflora also known as vegetable humming bird, all thanks to google for the info. I was first introduced to this tree in our last stay at Trivandrum. Our good neighbour aunty had this tree in her backyard and she used to give us the flowers to make stir fry. She only taught me to make this stir fry with scrambled egg in it. Both the leaves and flowers are used to make stir fry and soups. I have used only the flowers to make stir fry till now, it has a mild bitter flavors like fenugreek leaves(uluva ela) / methi. Initially I used to prepare the stir fry with scrambled egg but gradually have stopped using egg in the stir fry as we all love the mild bitter flavors. And most of the bitter flavors are reduced with the use of shallots(kunjulli) and grated coconut. The other day I got these fresh flowers here and made this at home. Do try this out if you find some fresh flowers.

Agastya Poo 

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 5
Author ~ Julie
agasthya poo(flowers) 20-25
shallots 10 sliced
turmeric powder 1/2 tsp
green chilies 3
grated coconut 1/3 cup
salt to taste
oil 2 tsp
mustard seeds 1/2 tsp


  • Wash the agastya poo under running water and then drain all the water immediately. Chop the agastya poo very fine like we chop cheera(amaranth leaves).

  • Now chop the shallots and green chillies. Keep aside.
  • Heat oil in a pan and add mustard seeds when hot. Wait to crackle and then add curry leaves.
  • Add in the chopped flowers along with shallots and sliced green chillies. Add turmeric powder and mix well.
  • Keep covered for two minutes on low flame. By then the leaves gets wilted, add in salt thereafter else you may end up adding more salt. Add the grated coconut and give a quick mix.
  • Keep it covered for another 3-4 minutes until the flowers get cooked in the steam(don't add any water to cook).
  • Open the lid, dry up any moisture left and serve warm with steamed rice.

* Use an egg if it’s very bitter to taste buds. If using add just before finishing the process, scramble and dry up the moisture.
* You can coarsely grin the coconut and add too.

Related posts of leafy greens-
* Chakkakuru Cheera Thoran
* Mathan Ela Thoran
* Cheera Thoran
* Muringa Ela Curry
* Uluva Ela Thoran



Angie's Recipes said... Best Blogger Tips

What an exotic dish! Have never had anything like this...wish I could taste some now :-)

Motions and Emotions said... Best Blogger Tips

In Bengali, we call it 'bok phul' and prepare fritters with it... love this new style stir fry

Thermofan. Marisa G. said... Best Blogger Tips

Beautiful flowers and interesting information about its uses.
A trip to colours and flavours.

FLAVZCORNER said... Best Blogger Tips

I am hearing about this flower for the first time. It sounds interesting. Thanks for sharing the info and recipe!

Unknown said... Best Blogger Tips

There is a long slender L shaped part in the middle of the flower. If that is removed before cutting dish will not give a bitter taste. Try n njoy the dish !

Julie said... Best Blogger Tips

@Unknown Thanks for the info, will try :)