Cassia Tora aka Takla pronounced as टाकळयाची भाजी is a leafy vegetable that is specifically available during monsoons. It is a ran bhaji aka wild food and is found in many regions of India eg. Maharashtra, Rajasthan, Madhya Pradesh, etc.
Scientific name:
Cassia tora or Senna tora
Common Names
Charkramardah (Sanskrit); Pamad, Panewar, Chakavar ( Hindi); Stinking cassia, Ringworm plant, Wild/ Sickle Senna (English); Takla, Tankala (Marathi); Kovaraya ( Gujrathi); Tagiris ( Telegu).
Useful parts:
Leaves, roots, and seeds.
Availability:
Takla is available during monsoons from July- late August.
It grows in a lot of places but not many are aware and few purchase it. Currently, it is available in a few markets across Mumbai.
How to purchase it?
While purchasing make sure the leaves are smaller (the older the plant, the older leaves and they don’t taste that great) and intact. Avoid purchasing wilted or shrivelled or those with yellow leaves
Nutritionally speaking:
Takla contains a good quantity of fibre, vitamins like beta-carotene, vitamins B1, B2, C, etc), minerals like calcium, iron, zinc, and phytochemicals.
Research published in the Journal of pharmacy states that all parts of this plant show antimicrobial properties and this plant also has both antioxidant and phytochemical properties. Another research puts forth the antifungal properties of the Cassia tora leaves. There are many such interesting pieces of research done on this plant.
Special note: There is quite a bit of information about this plant-Takla in terms of its usage and medicinal benefits in Ayurveda. As per Ayurveda, not just leaves but even the seeds of this plant have a medicinal value i.e. they are used in the treatment of ringworms, leprosy, constipation, flatulence, cardiac issues, etc.
Usage:
You get Takla in bunches. Open the bunch. Wash it thoroughly by soaking it for a few minutes (to remove the excess mud if any) and then washing it under running water. Use only the leaves.
It can be used to make dry sabji with lentil/chana dal, gravies with dal, pakodas, etc.
Takla Bhajj
Takla Bhajji
Equipment
- Wok
Ingredients
- 2-3 bunches Takla
- 2 medium Onion finely chopped
- 1-2 tsp Jaggery
- Coconut * optional
- 1-2 Tsp Oil
- Salt
- Chilli powder
Instructions
- Open the Takla bunches and soak it in water for few minutes then thoroughly wash them under running water.
- Clean the Takla and use only the leaves.
- In a dekchi/kadhai, heat oil.
- Add in the finely chopped onion and sauté it till it turns pinkish brown.
- Add in the finely chopped Takla leaves.
- Let it cook for 5-7 minutes (Duration of cooking may vary depending on how tender the leaves are.) If you feel the vegetable is getting to dry add in some water or cover it with a lid and pour some water over it.
- Once done, add in salt, chili powder, and jaggery as per taste.
- If you want to add in coconut, that goes in the end.
- Serve it hot with a bhakri or dal-rice.
References:
people now days mistake takla to Moringa leaves 🍃
Is it? But then very few know about takla so probably that may be the reason
Is Takala same as Taikilo as we call it in Konkani? These grow mostly after monsoon season.
Yes, it’s the same we call it just that in Kokani.It grows through monsoons and should be consumed only during that time.
Sadly, it mostly hits markets during late or post-monsoons when what you get is the older leaves instead of tender ones
Hi, Aditi great job
Very helpful info to me on takla
Is there any other variety of takla I am staying at rural part of Pune and here locals they use it as substitute to tea.
Regards
Atul Pardeshi
Plz share your contact details mine is
atulcpardeshi@gmail.com
Not that I am aware of. Do share the images of the ingredient if possible and let me trace more info about it.
You can connect with me at nutritionist.aditi@gmail.com
Wow Excellent Recipe. It is very nutritious & lip smacking . My most favourite but unfortunately Takla is available only during monsoon . Very popular among Saraswat Konkani speaking Foodies during monsoon.
Yes, it’s only available during monsoons and it is considered a delicacy in us Saraswats.