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.