First Food Recipes: Aloo ke Gutke and Dawai Phool ke Daal

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A confluence of different cultures on a plate
Jakhiya or Cleome Viscosa comes from the tribes of Garhwal, Uttarakhand. Also known as wild mustard or dog mustard, they are found in tropics throughout the world. When cooked with potatoes, they make a flavorful combination.
Dhawai phool or dried flowers of Woodfordia fruitcosa, a flowering bush, grows on the wastelands of Chhattisgarh and is known as a therapeutic ingredient. We add it to lentils or dal to make a nutritious and tasty dish

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