Chui jhal ( The root which is hot with an after taste of lime)
My mother's father came from the Khulna district of Bangladesh. In my compulsory evening walks with him in my summer vacations, he used to tell me stories of his childhood. He left home when he was a young man and traveled for a couple of years like a sanyasi. I mostly forgot these stories. But yesterday in a local market I saw this ingredient called chui jhal. I remembered his story of chui jhal. He grew up in a house of widows - his mother and aunts. All the widows were vegetarian only he used to eat fish. He told me how his aunt used to get excited while cooking vegetable stews with chui jhal for it's exotic flavour.
In Thailand my mentor chef Kong showed me how in North kylan they make laap with Dee plee Flowers. Dee plee is the flower of Chui jhal. Interestingly Bengalis does not use the flower and Thais doesn't use the root.
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