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)