Did you know that the heavy monsoon downpour usually make it impossible to grow vegetables in some areas, ours included? In the yesteryears, wild plants came to the villagers' rescue. Today, we are returning to them. Foraging is an almost forgotten art that has come alive again. Partly, because Covid-19 has kept movement in check. But also because covid-19 has awakened us to health benefits of these seasonal gifts from Mother Nature.
The number one raan bhaaji (literally means food from the forest) on our list is...
Cassia tora / Taga / Tarota / Taakla - टाकळा
You couldn't miss its bitter smell even if you wanted to... it's nicknamed stinky cassia for a reason :D Uh oh, have we turned you off?
For those of you who have already decided, it isn't gonna work for you, listen up - when cooked there's isn't even a hint of bitterness!
Now that we're good with the taste issue, take a look at why Taakla makes for such an excellent foraged vegetable of the season. There's much research done to show that taakla is rich in vitamins, minerals and fibre and big on some amazing properties:
antimicrobial
antifungal
antioxidant
phytochemical
Cut out the jargon and it means, this vegetable is nutritious and has medicinal properties that help your body keep the illnesses of the season at bay. In current times, isn't that such a blessing! Use the young leaves to make sabzi, and consume once a week during the monsoon for sure. We have one simple taakla recipe right here.
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