There are quite a few flowers which are used in several cuisines of the North Eastern region of India. One such flower is the Night-flowering jasmine. It is a beautiful flower with a lovely fragrance. Although tastes bitter, bitterness is reduced to almost nil after cooking. Can be eaten fresh or sun dried.
Assamese name : Xewali phool
Bangla name : Shefali/Shiuli
Hindi name : Parijat/Paarijata
Tamil name : Pavazha malli
Malayalam name : Pavizha malli
Odiya name : Shefali/Shiuli
Marathi name : Parijat
English name : Night-flowering jasmine
Scientific name : Nyctanthes arbor-tristis
sun dried Xewali phool
This is a simple yet very tasty recipe.
1. 1 cup dry Xewali phool
2. 3 cups boiled rice
3. 3 tbsp oil
4. salt, to taste
5. 1 big onion, sliced
6. 2 green chilly, whole
7. a pinch of turmeric (optional)
Soak the dry flower in water for an hour (like the above picture). Rinse well, squeeze out water and pour more water. This way rinse three times. This procedure will lessen the bitterness.
Heat oil and add the flower, onion, chilly, salt, turmeric (optional). Fry on low heat for a few minutes.