In Maharashtra, the monsoon season brings a unique variety of vegetables that are cherished for their short-lived availability and distinct flavours. These seasonal vegetables thrive in the wet, humid conditions of the rainy months, making them a rare and prized part of the local cuisine. For many Maharashtrians, the arrival of the monsoon signals the onset of dishes made with these specific ingredients, creating a connection between the season and certain culinary traditions.
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The vegetables that grow during this time are often foraged from the forests or cultivated in specific regions, depending on the climate and soil conditions. They boast a range of flavours, from tangy and slightly sour to bitter and earthy, adding depth and richness to traditional recipes. Their scarcity during other times of the year makes them particularly special, with families eagerly awaiting their arrival each monsoon.
In local markets, these vegetables often appear in limited quantities, and they are celebrated in homes and restaurants alike. Due to their short growing season, they are often the highlight of meals during the rainy months, prepared in various forms, such as stir-fries, curries, or even steamed delicacies. The flavours of these monsoon vegetables are enhanced by the use of local spices, making them a truly unique feature of Maharashtrian cuisine. Their brief window of availability ensures they remain a treasured culinary delight, enjoyed year after year.
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Shevla (Dragon Stalk Yam)
Shevla, also known as Dragon Stalk Yam, is a unique and rare vegetable found primarily during the monsoon season in Maharashtra. This wild, fibrous stalk has a distinctive texture and slightly earthy flavour. Shevla requires careful preparation, as it can be slightly tough and fibrous, but when cooked properly, it becomes tender and flavourful.Traditionally, Shevla is used in Maharashtrian curries, combined with spices and coconut. Its availability is limited to the rainy season, making it a sought-after ingredient in local cuisine. People often fry it and store it in the freezer for the rest of the year. The Pathare Prabhu community in Maharashtra cooks shevla with prawns.
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Phodshi
Phodshi, also known as Safed Mulsi, is a wild, leafy vegetable that is highly valued in Maharashtra during the monsoon season. This seasonal delicacy is foraged from the forests and is known for its tender leaves and mildly earthy flavour. Phodshi is often used in traditional recipes, usually sautéed with basic spices or cooked in a simple curry.
Kantola (Cucumber Gourd)
Native to the Indian subcontinent, Kantola is highly valued in regional cuisines for its taste and nutritional benefits. It is green, small and recognisable by its spiky skin that resembles a small, thorny gourd. When cut open, it reveals a flesh that is somewhat crisp and mildly bitter. It also resembles a chopped karela (bitter gourd) when cooked. Its flavour profile can be described as a cross between bitter melon and cucumber, with a slightly crunchy texture.
Ambadi (Roselle)
Ambadi, also known as Roselle or "sorrel," is a tangy, leafy green that is widely used in Maharashtrian cuisine during the monsoon. The leaves of the Ambadi plant are tart and slightly sour, making them an excellent addition to curries, dals, and soups. They are often used to create a unique, flavorful base for various dishes. Ambadi is rich in vitamins and antioxidants, which are beneficial for overall health. Its distinct tangy flavor adds a refreshing zest to monsoon meals, making it a popular choice during the rainy season.
Bamboo Shoot
Bamboo shoots are another seasonal delicacy that is available during the monsoon in Maharashtra. These tender shoots, harvested from young bamboo plants, have a crisp texture and a slightly sweet, nutty flavour. Bamboo shoots are typically used in a variety of dishes, including curries and stir-fries. They are valued for their crunchy texture and ability to absorb flavours from spices and seasonings. Rich in dietary fibre, vitamins, and minerals, bamboo shoots are both a nutritious and flavorful addition to monsoon meals.
Takla
Takla has small leaves that resemble methi. This native vegetable is available only during the monsoon and as per Ayurveda has medicinal benefits. Takla is commonly eaten during Shravan, a period of fasting, only the leaves of Takla are used, while the stems are discarded. To prepare Takla bhaji, the leaves are washed and chopped into small pieces.