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.

Ingredients: 

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.