Phutkal saag
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The tender young leaves of the phutkal (a wild fig tree) boiled and cooked with garlic and chilli, a sour spring green eaten fresh or dried for later.
Region: JharkhandOccasion: Spring (March–April), when the young leaves appear; dried leaves through the yearTime: 45 minServes: 4Vegan
Ingredients
- 250 g tender phutkal leaves (or dried phutkal, soaked)
- 1 onion, finely chopped
- 6 cloves garlic, crushed
- 2 dried red chillies
- 2 green chillies
- ¼ tsp turmeric powder
- 2 tbsp mustard oil
- Salt to taste
Method
- Wash the leaves and boil them in water for 10–15 minutes. Drain and squeeze out the water to reduce the sourness.
- Chop the boiled leaves finely.
- Heat the mustard oil, add the dried red chillies and garlic, then the onion and green chillies, and fry until soft.
- Add the leaves, turmeric and salt and cook on low heat for 10 minutes, stirring now and then.
- Serve with rice, or grind the cooked saag into a chutney.
History
Phutkal is a wild fig tree of the Chota Nagpur forests. Gathering its young leaves in spring is an old practice of the region’s tribal and rural communities.
Significance
Phutkal saag is one of many wild greens that add nutrition to the diet of forest-dwelling families. The leaves are also sun-dried and sold in markets.