Kachnar is widely used as an ingredient in many Pakistani and Indian recipes. Traditional kachnar curry is prepared using kachnaar buds, yogurt, onions and native Pakistani Indian spices which is delicious and good for health.
This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine.
Common name: Orchid Tree, Mountain-ebony, Raktakanchan (Bengali, India), Kachnar (Hindi, India), Chingthrao (Manipuri, India), Orgideeboom (Africa), Arbre de Saint-Thomas (French), Buntfarbene Bauhinie (German), Arvore-de-Sao-Thomaz (Portuguese).
Native: (Southeastern Asia), from Southern China west to India.
Kachnar has three varieties (red, white and mauve) depending upon the colour of its flowers.
Its leaves, bark and fruits have medicinal properties. Right from ancient times, Kachnar has been famous for its curative effect on the enlargement of lymph glands. It is an excellent cleanser of wounds and killer of intestinal worms. The green buds and bark of kachnar are good astringents.
Its decoction is also used for curing scrofula (glandular swelling), ulcers and skin diseases.
- ½ kg mutton
- ½ kg kachnar (Orchid Buds)
- 250 grams tomatoes
- 2 onions
- 4 green chilies
- 1 cup yogurt
- 1 cup oil
- 1 tsp hot spices powder
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tsp red chili powder
- 2 tsp ginger garlic paste
- 2 tsp coriander powder
- Boil ½ kg kachnar and sieve.
- Heat oil and fry onions until they are golden brown.
- Add ½ kg mutton, 250 grams tomatoes, 2 tsp ginger garlic paste, 2 tsp red chili powder, 1 tsp salt, 1 tsp turmeric powder, 2 tsp coriander powder and 1 tsp hot spices powder and close lid for 20 minutes.
- When tomatoes are tender, stir it well.
- Add kachnar in it, and stir it more. In the end, add 1 cup yogurt and 4 green chilies and allow simmering for 10 minutes. Kachnar Gosht is ready to serve.