Xewali Phoolor Khar

Curry made from fragrant flowers from North East


  • 2 cups Fresh or Dried Xewali Phool / Night-flowering Jasmine
  • 1 Raw Papaya or Squash, cubed
  • 1 cup Mosur Dail / red lentil
  • Mustard Oil
  • 1 pinch Baking Soda
  • Ginger - Half inch piece, crushed
  • 6 cloves Garlic, crushed
  • 3 Green Chilly, slit lengthwise
  • Salt


  1. Heat oil. Fry ginger, garlic and green chillies.
  2. Add mosur dail, xewali phool and papaya. Mix and continue cooking for 2-3 minutes.
  3. Add salt, soda and water. Pressure cook till dail is cooked.
  4. Temper with hot oil. Serve Xewali Phoolor Khar hot with rice

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