Rare ingredient story
- Dhekia, lai, moringa flowers mix: Wild fern, mustard greens, and moringa blossoms seldom sold commercially.
- Sourcing: Foraged at dawn with temple permission, sanitized in earthen pots.
- Preservation: Flash dried leaves become emergency tea for diaspora.
The sacred method
- Vessel: Iron kadhai seasoned with sesame
- Fire: Mustard-husk briquettes
- Timing cue: Sauté for the duration of Ambubachi mantra
- Greens must stay emerald.
- Popping sesame indicates perfect dryness.
Ayurvedic & seasonal wisdom
- Dosha focus: Cleanses kapha, nourishes pitta
- Benefits: Wild greens flush toxins accumulated during humid season.
- Consumption notes: Pair with steamed joha rice and lime to aid assimilation.
Sojal's revival notes
- Xaak herbarium:Pressed specimen scans help identify species for younger cooks.
- Forager hotline:Community WhatsApp alerts share safe harvest windows when floods recede.
Ingredients
- 4 cups mixed xaak greens
- 2 tbsp black sesame
- 1 tsp mustard oil
- 2 cloves garlic
- 1 green chili
- Salt
- Splash fermented rice water
Method
- Blanch tough greens for 30 seconds, shock in cool water.
- Pound sesame with garlic, chili into paste.
- Heat mustard oil till smoking, reduce flame, add sesame paste.
- Toss greens quickly, seasoning with salt and rice water splash.
- Cook just until wilted; serve immediately.
Preservation actions
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