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11 Oct 2012

Xewali Phoolor Khar

INGREDIENTS
  • Fresh or Dried Xewali Phool/শেৱালি ফুল (Night-flowering Jasmine) - 2 Cups
  • Raw Papaya or Squash (I've used both, 50/50) - 1 (Cut to equal sized pieces)
  • Mosur Dail (Lentil) - 1 Cup
  • Baking Soda - 1 pinch (or 1 cup kolakhar*)
  • Ginger - Half thumb sized (Crushed)
  • Garlic - 6/7 cloves (Crushed)
  • Green Chilly - 3/4 (Cut vertically)
  • Mustard Oil and Salt

METHOD
  • Heat mustard oil in a pressure cooker
  • Add ginger, garlic and green chillies, stir
  • Now add mosur dail, xewali phool, papaya and squash together, mix well
  • After 2-3 minutes, add salt and baking soda, mix well
  • Add water and pressure cook for 3 whistles
  • Add 2 teapoons of mustard oil before serving
  • Serve with Rice
*Here's the link to 'How to prepare Kolakhar'.. http://www.kavitasaharia-myroom.com/2009/08/indegenious-way-of-making-khar-bio.html (Kavita Saharia's blog post)