Jharkhand Tribal Dishes: Indigenous Greens For Your Next Lunch Or Dinner

Jharkhand is home to indigenous greens and edible plants with nutritious values and different taste profiles. It is no surprise that most of the Jharkhand community and tribal groups rely on foraging in the forest. Hunting and gathering from generation to generation has now given rise to many types of indigenous plants that are specifically cropped for their nutritional health and taste in the plain lands of Jharkhand. 

Indigenous Greens Of Jharkhand To Try

Arbi

Arbi leaves are known for their earthy flavour. They are frequently used in tribal cuisine and Bengali cuisine. The leaves are a good source of vitamins, minerals, and fibre. The Santhal and Oraon tribes of Jharkhand are big fans of arbi, which is cooked there as part of their traditional meals and frequently mixed with regional spices before being eaten with rice.

Poi Saag

The mild, somewhat sweet taste of Poi Saag, often called Malabar spinach, makes it excellent for cooking. Its thick and succulent leaves work well in stir-fries, soups, and dal (lentil) recipes. In tribal cuisine, poi saag is frequently prepared with mustard paste or in a basic stir-fry with garlic and chillies. It is a staple in the diets of the Gond and Bhil tribes.

Koinar Saag

Koinar Saag has a nutty and bitter taste. The leaves grow in a tree. It is prepared from the young leaves of the Bauhinia tree. The leaves are perfect for boiling or sautéing since they are tender and cook rapidly. Koinar Saag is usually made as a basic stir-fry with garlic and chillies or added to meals with mixed greens in tribal cuisine. The Munda and Ho tribes often eat Koinar Saag, particularly in the spring when the leaves are still young and fresh.

Chakod

The flavour of chakod leaves is harsh and bitter, although it becomes softer when cooked. The leaves are very nutrient-dense and abundant in minerals, including iron. Chakod is typically prepared as "Chakod ki Bhaji," a stir-fry with onions, garlic, and spices, or cooked with dal. It's also fermented to create a customary pickle or chutney in several tribal cuisines. Chakod is a common ingredient in the traditional meals of the Baiga and Gond tribes. It's really well-liked in the monsoon season.

Read More: Malabar Spinach Or Poi Saag Offers Plethora Of Health Benefits

Khesari Saag

Khesari Saag is made from the leaves of the Khesari plant. It tastes dry and slightly bitter. Khesari Saag can be cooked with lentils to make a wholesome dal, or it can be stir-fried with garlic and chillies. Khesari Saag is a staple of the diets of the Santhal and Oraon tribes of Jharkhand, particularly in the early monsoon when the leaves are at their freshest.

Chaulai

The flavour of choulai is earthy and slightly sweet. The leaves are adaptable to a variety of meals because they are soft and may be eaten either way. Chaulai is used to make the well-known "Chaulai Saag," which consists of sautéed greens with mustard seeds, onions, and garlic. It's also used to make fritters, curries, and dal.

Khudipani

Purslane, or khudipani as it is also called, is a crisp green with a slightly sour and salty taste. It is incredibly nutrient-dense and filled with vitamins, minerals, and omega-3 fatty acids. Khudipani is frequently added to stir-fries, salads, and soups. In tribal cuisine, it is prepared as a curry with tomatoes and tamarind or boiled with lentils. 

Kalmi

Kalmi, also known as water spinach, has a crispy-soft texture and a mildish-sweet flavour. Both the leaves and stems are edible. In tribal cuisine, it is frequently prepared with fish or sautéed with garlic and chillies to create flavourful dishes. Traditional dal preparations also contain it. Kalmi has a cooling quality and tastes great with kasundi.

Green is essential, but eating the same basic greens can be boring. Try these greens that will help you fill your nutritional bucket and taste great. The best part is these are very cheap and easily available in markets during monsoon.