Wild Vegetables

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Wild Vegetables Collected,
Photographed and Compiled
by- Jyotsna Vijapurkar, Anuja Farkade and
Ankita Patel. Thanks to Ritesh Khunyakari for
consultations.
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Acknowledgement

• We thank all the people who contributed directly
  or indirectly to this compilation. We would like
  to give special thanks to the wonderfully helpful
  vendors Devaki. Kamlibai and Parvati Thakre and
  Pinky. Many colleagues have helped in updating
  this site Pooja Konde, Gunjali Sharma and
  Rajkumar Diwakar deserve special thanks. Manoj
  Nair helped in maintaining this site.

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Introduction We have
collected some wild leafy vegetables available in
and around Mumbai, mainly during the rains. This
is an ongoing project - we welcome your feedback,
questions, suggestions and contributions to this
collection. In particular, we are looking for
Latin names, other vernacular names and most of
all . . recipes! Specimens of these plants
have been included in a herbarium maintained in
our lab. You can write to
jyotsna_at_hbcse.tifr.res.in.
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Bharangi Clerodendrum serratum Common
names Sanskrit - Bharangi Bengali -
Bhamunhati Hindi - Bharangi Tamil
- Narivalai Family - Verbenaceae. The
leaves are used as a vegetable. The root of this
plant is used in Ayurveda for treating
respiratory disorders.
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Recipe

• Ingredients - Bharangi leaves, onion, garlic, dry
  red chillies, lemon (optional).
• Preparation - Boil leaves, drain. Heat oil in a
  pan, add onion, garlic and pieces of dry red
  chili. Stir fry until lightly browned. Add
  Bharangi leaves and cook for 5 minutes. Add salt
  to taste, Serve with a dash of lemon (optional).
• Recipe from Mangala Karnick

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Safed musli Chlorophytum borivilianum Common
names - Phodshi, Mulshi Family -
Liliaceae It is commonly found in patches of
forest areas all over India. The vendors say it
grows on hillsides. It flowers in the month of
August and September.
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Recipe

• It can be cooked similar to Bharangi. Coarsely,
  ground raw soaked chana dal can be added onions
  are optional.

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Chiu (Portulaca oleracea) Common
names Bengali - Bara loniya Gujrati
- Moti Hindi - Kulfa Marathi -
Ghol Oriya - Puruni sag Tamil
- Paruppu keerai Telgu - Pappu koora, Payal
koora Kannada - Doddagooni soppu Malayalam
- Karie cheera,
ponnankani cheera
Family - Portulacaceae(Moss rose)

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Recipe
Ingredients Chiu, garlic, red chillies, curry
leaves, onion, turmeric powder salt. Preparation
- Wash, drain and chop chiu into small pieces.
Heat oil, add garlic, red chillies and curry
leaves. When garlic turns slightly brown, add
finely chopped onion, 1/4 tsp turmeric powder,
salt. Add leaves, cook on a low flame.
Ayurvedic physicians recommend the juice of
these leaves for some urinary tract disorders.

• Buds of Chiu

Recipe by Sheela Padmanabhan.
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Maath (Amaranthus spinosus) Common
names- Sanskrit - Alpa-marisha Bengali
- Kantamaris Gujarati - Kantanudant
Telgu - Pacha koora Marathi -
Katailchaulai, Jangli chaulai Malayalam -
Kuppacheera or pacha cheera Family -
Amaranthaceae

continue..


.

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In some parts of Maharashtra it is regularly
consumed as a favourite dish, in which the leaves
are steamed and mashed with a light seasoning of
salt and red chillies.
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Recipe
Ingredients - Maath, coconut oil/any oil, garlic,
green chillies, salt. Optional egg, grated
coconut, pepper powder. Preparation - Wash,
drain and finely chop leaves and tender stems.
Heat oil (preferably coconut oil), saute garlic
and green chillies add vegetable salt
according to taste. Sprinkle water, cover and
cook on a low flame. When the leaf is done add a
tablespoon of grated coconut. If desired an egg
may be added at this stage and scrambled. Add
black pepper according to taste.
Recipe by Sheela Padmanabhan
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Kurdu (Celosia argentea) Common
Names - Silver Cockscomb, Flamingo Feathers
Family- Amaranthaceae It grows abundantly
wild in monsoons. Its use as a vegetable is
common in some parts of Maharashtra. Ayurvedic
physicians recommend the seeds of this plant
for treating kidney stones.
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Recipe
Ingredients - Coarsely chopped/crushed
 groundnuts and kurdu leaves and tender stems,
finely chopped crushed garlic and green chillies.
Preparation - Heat oil, add the chopped
ingredients and when they are cooked (i.e they no
longer smell raw) add green chillies, turmeric,
salt. Cook till tender. In-case, the leaves
are old and tough, boil and drain them first and
then proceed.
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Kurdu in bloom
Photo credit M.B.Krishna. Kanakpura road,
Bangalore.
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Taakla (Cassia tora/ Senna tora)
Common names Sanskrit -
Chakramarda, Taga Bengali Oriya -
Chakunda Gujrati - Kawaria
Marathi - Takala Tamil
- Tagarai Telugu
- Chinnakasinda Malyalam -
Chakramandrakam,takara Family -
Fabaceae It is an annual herb, with a height of
30 to 90cm. It grows in warm moist soil
throughout the tropical parts of India.


Continued.
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Recipe

• Takla chutney
• Ingredients - Takla leaves, cumin, raw coconut,
  green chillies
• Preparation - Wash, pluck leaves and tender
  shoots. Stir fry in a little oil till cooked. Let
  cool. Dry roast cumin lightly. Grind together the
  cumin, taakla, fresh grated coconut and green
  chillies. Lemon/yougurt may be added if desried.

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Alu che Paan (Calocasia
antiquorum) Common names - Arvi, Ghuiyan,
Kachalu Family Araceae It is a herb, that
grows throughout the country. In Maharashtra,
the leaves are called Alu che paan.

Continued
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Recipe
Ingredients Alu che paan, gram flour,
tamarind, red chili powder, turmeric, corriander,
assafoetida and salt. Preparation - To make alu
wadi first de-vein the leaves, prepare a paste of
gram flour by adding tamarind, red chili powder,
turmeric, coriander, assafoetida and salt to it,
spread the paste of gram flour on the leaves,
roll the leaves into logs and steam, then cut it
into slices crosswise and shallow fry. It makes
a nice snack. This recipe is popular in
Maharashtra and Karnataka. step by step
preparation of this recipe can be viewed at
http//amusrecipes.blogspot.in/2012/08/alu-vadi.ht
ml.Ug31gBzk4xA
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Korata (Wrightia
tinctoria) Common Names- English -
Pala indigo, Hindi - Kala kuda,
karayja, Kapar
Marathi - Korata, Bhoorevadi Sanskrit
- Asita kutaj Gujarati - Dudhalo
Kannada - Ajamara Tamil -
Irum-palal. Family - Apocynaceae
Continued.
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It is a deciduous tree. The fruit is pendulous,
long paired follicles joined at their tips. In
some parts of Maharashtra follicles are used as
a Vegetable. Recipe- ???
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Shevla, Kakad Bondyachi bhaji
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Shevla
(Amorphophallus
commutatus)

• Common name - Dragon
  StalkYam

Malayalam - kattu-cena Marathi -
mogari kanda, shevla
Hindi - Jangli suran Family -
Araceae (Arum family)
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Kakad (Garuga pinnata)

Common names - Garuga ,


greydowny balsam
Hindi
- kharpat
Marathi - kakad

Tamil - arunelli,
karuvempu
Malayalam - annakaara,
kaattunelli
Telugu - garuga,
konda vepa
Kannada - aranelli,
biligadde,

kaashthanelli
Bengali
- jum, kapila
Oriya -
kekadogatcho
Konkani - kudak

Assamese - pama

Gujarati - kaked,
khusimb
Sanskrit -
karnikarha, kinikirath

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Family - Burseraceae Kakad
fruits are contemporaneous with flowering of
Amorphophallus commutatus (Shevla). Both are
available in Mumbai markets as early monsoon
vegetables. Kakad fruits are added to young
spathes of Shevla to counter the itching, typical
of Arum family.

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Recipe

• Approximately 20-25 fruits (a generous handful)
  are needed for about 3 bunches of shevla. If
  available, leaves of bhondayachi bhaji can be
  added to the mix.
• Ingredients Kakad, Shevla, green chillies,
  onion, salt, garam masala, haldi and finely
  grated coconut.
• Preparation - Discard stalk, tough outer leaves,
  and the lower yellow part of the inflorescence.
  Slice thin. Smash each kakad fruit, pick out and
  discard the seed. Chop fine. Boil chopped fruits
  and shevla together, discard water. Test - eat a
  small piece to check if itching occurs. If so,
  boil with more fruit/tamarind, discard water.
  Stir fry green chillies and onions till onions
  are golden brown, add the boiled vegetables, some
  tamarind if desired, salt and turmeric. Add garam
  masal/Malvani masala, salt to taste and finally
  fresh grated coconut. The texture of Shevla adds
  to its appeal.

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One more Recipe

• 2. Ingredients shevla kakad, mustard, jeera,
  hing, curry leaves and grated fresh coconut.
• Preparation - Heat oil, add red chillies,
  mustard and jeera, hing, curry leaves. Add
  prepared shevla, stir fry, add salt and finally
  grated fresh coconut. This vegetable is
  reminiscent of plantain flower texturally.

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Korla
(Bauhinia malabarica)
Common names Bengali - Karmai Hindi
- Amli Marathi - Korla Telgu -
Pulishinta Malayalam - aarampuli Sanskrit
- amlapatrah Family - Caesalpiniaceae
(Gulmohar family)
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Recipe
Ingredients - Moong dal, Korla leaves,
mustard, cumin, green or red chillies, turmeric
powder, hing/garlic. Preparation - Cooked with
soaked moong dal.Use only leaves remove tough
veins, mainly the central ones from mature
leaves. Wash, chop the leaves. Heat oil, add a
small amount of mustard and cumin, then hing (or
garlic, whichever is preferred), green/red
chillies. Add the soaked dal (drain first) and
then the leaves, turmeric and salt to taste. Cook
till tender.
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Kankoda
(Momordica dioica)

• Common names
• Bengali - Bankarela
• Hindi - Golkandra
• Kannada - Karlikai
• Malayalam - Erimaposal
• Marathi - Kartoli
• Tamil - Paluppakkai
• Telgu - Aakakara /Adavi Kakarkaya
  
• Family - Cucurbitaceae

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Recipe

• Ingredients - Kartuli, onion, curry leaves, green
  chillies, mustard, salt, turmeric powder, dhania
  powder, fresh corriander leaves freshly grated
  coconut.
• Preparation Slice each kartuli lenghtwise 4-8
  pieces depending on size. Heat oil, add mustard
  seeds when they sputter add onions, curry
  leaves, green chillies and stir fry. Add kartuli,
  salt, turmeric, chilli powder ( ½ tablespoon per
  150 gm). A few minutes later add some water cover
  and cook till tender. Add corriander and freshly
  grated coconut. It tastes like Karela without the
  bitterness.

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Air potato (Dioscorea bulbifera)

• Common names
• Sanskrit Varahi
• Malyalam kaachil
• Marathi Dukkar kand
• Family Dioscoreaceae
• It is used as a home remedy to treat
  conjuctivitis, diarrhea, and dysentry. It is
  bitter in taste.

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Recipe

• It can be prepared in the same way as sweet
  potatoes and potatoes.
• To remove its bitterness and steroid content, it
  should be boiled before use.

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Kavla
(Smithia sensitiva)

• Common names
• Hindi - Odabimi
• Marathi - Lajalu kavla
• Bengali - Nalakashina
• Family - Fabaceae
• (Pea family)

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Recipe

• Wash leaves and grind them. Boil the paste with
  tamarind juice to remove the stickiness of the
  paste. Add salt to taste. Heat oil for tempering,
  add cumin, garlic and mustard seeds to it. Fry
  them. Add to the boiled mix and serve it hot with
  rice.
• Note The gravy should not be too thick.

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Ikra
(Duranta erecta 'Alba')

• Common Names
• White sky flower, Golden dew drop, Pigeon berry
• Family Verbenaceae
• Note Its an introduced species

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Recipe

• Its simply cooked as spinach.
• Note Recipes are welcome!

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Discorea pentaphylla

• Common Names
• Hindi - Kanta alu, Kada kanda
• Sanskrit - Kantakalu
• Telugu - Dukka pendalam
• Malyalam - Katu-nuren-kelengu
• Tamil - Chedukundi, Kaattuvalli
• Oriya - Kontaalu
• Kannada - Kaadugumbala
• Family - Dioscoreaceae

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Recipe

• Wash buds, boil and drain them properly. Heat
  oil, add onions, grated coconut and spices of
  your choice to it. Stir fry them. Add drained
  buds to it. Tomatoes may be added if desired.

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Hathikana (Tentative
Identification Leea macrophylla)

• Common Names
• Hindi Hathikana
• Marathi Gajakami, Dinda
• /dhendi
• Bengali Dholsamudra
• Sanskrit Samudrika, Jino
• Family Vitaceae (Grape Family)

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Recipe

• Wash, peel and cut stems into 1'' pieces. Chop
  leaves. Heat oil in a pan. Add mustard and cumin
  seeds to it. Add vegetables and tamarind or kokum
  juice, salt and turmeric according to your taste.
  Separately, roast onion (medium onions), fresh
  coconut (½ cup small pieces) and 1 or 2 Tilphad
  if available. Make a paste with water and add to
  the cooked vegetables. Add Malvani/garam masala
  if desired and heat through.

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GHOLU (Portulaca
oleracea)

• Common names
• Hindi - Lunia
• Manipuri - Leibag kundu
• Tamil - Paruppu keerai
• Malyalam - Koluppa
• Kannada - Dudagorai
• Bengali - Sag
• Family - Portulacaceae (moss ross
  family)

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Recipe

• It is a large leaf variety of chiu and locally,
  it is used with its stems and leaves both.
• Wash leaves and chop them fine. Heat oil, add
  whole garlic cloves (optional), roast them. Once
  they turn pink add mustard, fenugreek (methi
  seeds), dry red chillies, turmeric and
  asafoetida. Finally add leaves to it, cover and
  allow to cook till it changes its colour and get
  softened. For a bunch of gholu, take a cup of
  buttermilk, thoroughly mix 2 spoons of besan
  (chickpea flour) in it. Now slowly pour this over
  the cooked leaves. Stir it continously until the
  besan is cooked.
• Recipe by Swati Dandekar

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References

• 1. Sources for vernacular names - Nutritive value
  of Indian foods by C.Gopalan, B.V. Rama Sastri
  S.C. Balasubramanian,2000.Revised and updated by
  B.S.Narasinga Rao , Y.G.Deosthale K.C. Pant.
  National Institute of Nutrition. ICMR, Hyderabad.
• 2. Gharguti aushdhe by Krushnaji Narayan
  Appashastri Sathe, 1998. Ayurved bhavan,
  kakadvadi, Mumbai.
• 3. Useful links http//www.youtube.com/watch?vG
  TZ1FFF96nE
• http//www.ethnoleaflets.com/leaflets/akole.
  htm http//www.flickr.com/photos/pushyami
  tra/5457607831/in/photostream
• https//groups.google.com/forum/?hlenfromgr
  oups!topic/indiantreepix/HW0oBKIqfYM
• http//www.flowersofindia.net/catalog/slides/
  Garuga.html
• http//amusrecipes.blogspot.in/2012/08/alu-vadi.ht
  ml.Ug31gBzk4xA