Monday, 30 March 2015

Xewali Phool bhaji

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) 

Method : 
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. 

Add boiled rice and stir fry for two to three more minutes. Your "Xewali phoolor logot Bhaat bhaji" is ready. 


  1. Looks absolutely delicious. I never knew these beautiful flowers can be eaten. We have this tree in our house. There are times when they flower profusely, and at that time, I must remember to make this rice. Thanks for sharing such unusual recipes. What other things can be cooked using this flower?

  2. Hi Ruprekha,

    I have tied to list down 15 Unique And Fuss Free Delicacies From Assam for Polka cafe website and have added a back link to your website for the Assamese this recipe. I hope that's fine.

    Please share the article if you like it.

    Many thanks,

  3. Here is the link for the same