Jharkand's Delight Sanai Ki Sabji Or Jute Flower Curry
Image Credit: Secret Indian Recipe/facebook

India has a plethora of regional dishes and recipes that are still undercover. From numerous types of saag to varieties of meat dishes, the beauty of Indian cuisine is unending. Every region has some special dishes that are still unknown to the other parts of the country. Those dishes not only taste good but are also super healthy. Jute flower curry, also known as sanai ke phool ki sabzi, is one such recipe.   

As the name suggests, this dish is prepared with the flowers extracted from jute plant. Till now, most of us would have only heard of jute bags but the whole plant of jute is super beneficial, including the leaves. Jute flower is a seasonal vegetable that is well-known in the states like West Bengal, Bihar, Uttar Pradesh and Jharkhand.   

It has a very unique taste along with a nutrient-rich profile. Jute flowers are known to be rich in antioxidants and several vitamins that makes it beneficial for eye health, digestive system and weight-loss. They are also known for boosting immunity along with treating cold, flu and inflammation. Another amazing fact about sanai ke phool is that it is very easy to prepare.  

Here is the recipe of jute flower curry, if you want to try making it at home:  


  • 250 gm jute flower   
  • 7-8 garlic cloves   
  • 1 whole red chilli   
  • 2 tbsp yellow mustard seeds   
  • ¼ tbsp fenugreek seeds  
  • 5 tbsp mustard oil  
  • ½ tbsp salt  
  • 1 cup water  


  • Grind garlic, red chilli and mustard seeds together in a paste. 
  • Wash the jute flower with water and take out the stems.  
  • In a pan or skillet, heat the mustard oil and put fenugreek seeds. 
  • Let it pop and then add the sanai phool. Sauté for a minute.  
  • Then add the ground masala, salt and water. Mix well and cover the pan with a lid. 
  • Cook on low flame for 20-25 minutes.  
  • Stir in between and check if the jute flower is cooking properly and all the excess water has been evaporated.  
  • Put the stove on high flame and mash the sabzi with a spatula till it gets a ‘’ bharta’’ like consistency.  
  • Serve the jute flower curry with makki ki roti or chapati along with a dollop of ghee over it.  

Not only jute flower, but mother nature has also given us an abundance of food ingredients that still need to be discovered. It is our responsibility to keep the lesser-known regional recipes alive before they are lost.