Takla bhaji (sickle senna leaves)
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Young leaves of takla, a wild plant that springs up with the first rains, cooked with onion, garlic and grated coconut.
Region: Dadra and Nagar HaveliOccasion: Early monsoon (June–July)Time: 30 minServes: 4Vegan
Ingredients
- 4 cups tender takla (Senna tora) leaves, washed and chopped
- 2 tbsp toor dal or moong dal, soaked 30 minutes (optional)
- 1 tbsp oil
- 1 onion, chopped; 4 cloves garlic, crushed; 2 green chillies
- ¼ tsp turmeric
- 2 tbsp grated coconut
- Salt to taste
Method
- Heat the oil and fry the garlic until golden, then the onion and green chillies.
- Add the soaked dal, turmeric and a splash of water; cook covered for 5 minutes.
- Add the chopped leaves and salt, cover and cook on low heat until tender, about 10 minutes.
- Stir in the coconut and cook uncovered until dry. Serve with bhakri or rice.
History
Takla grows wild on field edges and open land at the start of the monsoon, and tribal and rural families across the Konkan and Sahyadri foothills pick it only in this short season.
Significance
Eating takla and other wild greens at the start of the rains is a long-standing seasonal habit; only the young leaves are picked, before the plant flowers.