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Koinar saag

AI-drafted · awaiting admin review

Young leaves of the koinar (kachnar, Bauhinia) tree cooked as a soft green with garlic and mustard oil, a spring food of Jharkhand.

Region: JharkhandOccasion: Spring, when the trees put out new leavesTime: 40 minServes: 4Vegan

Ingredients

  • 250 g tender koinar leaves
  • 1 potato, finely cubed (optional)
  • 6 cloves garlic, chopped
  • 2 green chillies, chopped
  • 1 dried red chilli
  • ¼ tsp turmeric powder
  • 2 tbsp mustard oil
  • Salt to taste

Method

  1. Wash the leaves and boil them for 10 minutes. Drain, squeeze and chop.
  2. Heat the mustard oil until it smokes lightly and add the dried red chilli and garlic.
  3. Add the green chillies and potato and fry for 3–4 minutes.
  4. Add the chopped leaves, turmeric and salt and cook covered on low heat until the potato is soft and the saag is dry.
  5. Serve with rice and dal.

History

The koinar tree grows in the forests and villages of the plateau, and its leaves and flower buds have long been part of the local diet.

Significance

Koinar saag is one of the seasonal greens that mark the coming of spring in Jharkhand’s villages.

Sources