It is also said that they are rich in antioxidants and tannins(they are said to prevent urinary tract infection in women).
We make it a point to cook this at least once a week in India.My dad used to tell vegetables that have astringent and bitter tastes are good for health. They(specially astringent) help purify blood and help balance pitta and kapha.Example for astringent vegetables are Atthikaai,vazhai poo,sundakai etc. more details are given in vazhai poo vadai.
INGREDIENTS for PORIYAL(CURRY):
Red chilli- according to taste
Channa dal- seasoning
Coconut-grated 1/2 to 1 cup(optional)
1)Remove the outer thick skin of the flower.
2)Apply little oil in hand and clean the flower lets.( i.e, remove the inner thick pistil)
3)Chop the flower lets (keep them in water or curds after cutting,or else it will become black.)chop onion.
4)Heat oil and season with mustartd, urad ,channa dhal and red chilli.
5)Add onion and saute well.
6)Add the flower lets and saute for couple of seconds.
7)Add salt and little water and cover and cook till dry.
8) Finally add coconut.
Goes well with any rice.