Pritam. Shillong, Meghalaya

Hiblscus Subdariffa L., Jamaican rosella,Indian rosella,Roselle,Red Sorrel (English) Rosta tenga,Tenga mora, Pisola, Chukiar, Bon-kopahi, Tengamora, Meska-tenga, Mesta tenga, Kukuha (Assamese) Chukar (Bengali) , Patwa,Lal Ambari (Hindi), Pundee beeja,Pundi soppu,Vilaayithi (Kannada), Mathipuli,Papuli,Puli-cheera,Polechi,Puichchai (Malyalam), Silo-sougree (Manipuri), Cempuliccaikkirai,Pitakaru,Seivappukaychuri,Shimai-kashuruk-kirai,Arakkanicceti, Shivappu-kashuruk-kirai, Sivappukkasuru, Simaikkasuru (Tamil), Shimagonguru, Yerragogu, Erragonkaya, Ettagomgura, Erragomgura (Telugu), Jangew (Khasi)
(https://indiabiodiversity.org/species/show/229952)

Three-lobed leaves with hairy underside. Bitter sour taste, hence the names in the local languages like Malayalam and Assamese are descriptive of its sourness. In Assamese all things sour are ‘tenga’. In Malayalam ‘puli’ is also a name for tamarind.

Season: Summer and early monsoon although the plant flowers in the winters

Source: Found both in the wild and cultivated as an edible green

Jangew leaves
Ja myrdoh leaves
Ja tira leaves
Ja ud leaves
Onions
Green chillies
Tomatoes
Lemon

1. This is a recipe where the greens can be mixed and matched endlessly. Wash whatever leaves you have at hand and chop them finely including tender stems.
2. Chop onions and tomatoes finely.
3. Chop green chillies. The finer you chop the hotter the salad although that is not usually a problem in the region where this salad is from
4. Toss the vegetables and the leaves together.
5. Salt and add the the juice of a lemon (or two depending on how much salad you have) a few minutes before serving. This will allow the onions to macerate but will prevent the salad from becoming sad watery mulch if salted too early.