Category: Wild

Kushi Kerao Jhor (Smallpeas with Malabar Spinach)

Anupama Bahadur, Patna, Bihar

Malabar Spinach, Poi saag(Hindi), Pui shaak (Assamese, Bengali), Basale (Kannada), Basella cheera (Malayalam), Mayalu (Marathi), Poi saga(Oriya), Pasali(Tamil), Baccali(Telugu), The Malabar spinach belongs to the Baselleca family. The Basella alba has green stems and the Basella rubra which is the one in this image simply because it makes for a prettier picture has deep purplish-red stems.

Leaf: Thick heart shape leaves
Season: Perineal
Source: Wild and cultivated

Kerao Jhor
Pui saag, chopped
Kerao, soaked overnight
Sarson tel (Mustard oil)
Jeera (Cumin) seeds
Tejpatta (Dried bayleaf)
Pyaz (Onion), thinly sliced
Aloo (Potatoes), diced 
Haldi (Powdered turmeric)
Ginger (Adrak) ground to a paste and a few juliennes for tempering
Lehsun (Garlic) ground to a paste 
Dhaniya (Powdered coriander)
Lal mirch (Powdered red chilly)
Garam masala, ground
Ghee (clarified butter)
Lal mirch sabut (dried whole red chilly)

Grind half the kerao into a coarse paste. Heat mustard oil in a pressure cooker and temper with cumin seeds and bay leaf. Add the sliced onion and fry to a crisp golden brown. Add the ground kerao and fry on high heat until the kerao changes colour and emanates a distinct nutty aroma. Now add the diced potatoes, the remaining kerao and a generous amount of pui saag. Add ground ginger and garlic and fry again until the ginger and garlic are cooked through. Season with salt, turmeric, ground red chilly and powdered garam masala. Add some water. Remember the leaves will also release water so be judicious. Close the pressure cooker and cook on a high flame until it lets off a whistle. At that point lower the heat to the minimum setting and let it simmer for 15 minutes. Take off the heat and allow the pressure cooker to let off the steam completely. The jhor will be like a rich dal in texture and the pui will have melted into it. In a tempering spoon or a frying pan temper some ghee with cumin seeds, whole dried red chilly and julienned ginger. Pour while still sizzling into the jhor and serve hot with either roti or rice.


Shiuli patar bora

Avijit Sengupta 

Nyctanthes arbor-tristis, Night Flowering Jasmine, Parijat (Hindi), Harsingar (Hindi), Shiuli (Bengali/Assamese),
Simple leaves with soft hairs
Season: Prerinneal but blossoms around winter and also has a fresh flush of leaves at the time which are ideal for cooking
Source: Wild and cultivated

Young shiuli/night jasmine leaves
Besan/ chaal atta (Bengal gram flour or rice flour)
Salt
Turmeric
Water
Oil

Wash and chop the leaves corasely. Drain the excess water well. You can use a dish towel to dry it. Make a batter of dropping consistency with the remining ingredients. Mix the leaves into the batter.
Heat enough oil in a wok for deep frying. Drop abount about a tablepoon (or eyeball the amount) of batter for each fritter. Make as many in one batch as fit comfortably without overcrowding the wok. Rice fritters will make crisper fritters or boras. Since the leaves are bitter the fritters are eaten as a first course of the Bengali meal.

Jangew salad

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.






Ja Myrdoh and Climbing Perch

Pritam. Shillong. Meghalaya.

Houttuynia cordata. Also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf,  fish wort, chinese lizard tail, or bishop’s weed. Duribok (Garo)

Fishy smell. Medium sized, soft peepal-like leaf.

Season: Summer and early monsoon

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

Other uses: Blood purifier, digestion

Ja Myrdoh
Kawai Fish/ climber perch
Lasun/ garlic finely chopped
Pyaaz/ onion finely chopped
Haldi/ turmeric
Namak/ salt

1. Wash the leaves thoroughly and remove the tougher ends of the stems.
2. Remove the scales of the fish and the entrails by inserting a sharp pointed knife through the mouth.
3. Heat a pan and add oil. Saute onions and garlic in the hot oil until they lose their rawness. Season with haldi and salt
4. Add the fish, stir it so that it is coated in the onion and garlic. Cook until the fish is nearly done
5. Add the Ja Myrdoh leaves. They’ll turn dark as they cook.
6. Remove from heat. Serve with steamed rice.

Koinar Saag

Bauhinia purpurea L.
Ronga-kanchan (assamese), Koiral(Bengali), Kaniar (Hindi), Devakanchan (Kannada), Rakta Chandan (Marathi), Nilattiruvatti

Leaf: Lobed leaves, sometimes describes as being like a camel’s foot

Source: Both cultivated and wild

Prabha, Ranchi, Jharkhand

Koinar leaves
Jeera (cumin)
Lal mirch, whole (red chilly)
Pyaz (onion)
Sarson tel (mustard oil)

Was the leaves well. Heat a little mustard oil and bring to a smoking point before reducing the heat. Temper the oil with the cumin. Add red chilly and toss in onions before the chilly burns. Once the onions are translucent put in the leave and season with salt. Cook to a pleasant mush and serve with rice or roti.