With the arrival of the first few showers of rain, nature comes alive with a variety of seasonal greens. You also get a variety of these interesting leafy vegetables in the local markets for a short time. One such vegetable is Dragon Stalk Yam which is mainly available just before the monsoons begin. While it may continue to be available during the early monsoons, the ones you get just before the rains are said to be tastier and flavourful.

Traditionally used in regional cuisine, this wild food not only adds variety to the plate but connects us to nature, local wisdom and even our food traditions.

Scientific Name:

Amorphophallus Commutatus.

Other local names:

English-Dragon Stalk Yam; Marathi- Shevale, Mogari Kanda; Hindi-Jungli Suran

Appearance:

It consists of a single stalk with a spathe (leaf kind of structure) and a beautiful hollow spadix (pod/bud) inside. The colour of the spadix determines the stage of maturity/ development.

 

Purchasing and storing:

Very few vegetable vendors sell this wild food, mostly because not many today know about it, let alone cook it. If you plan to buy it, source it from a known and trusted vendor.

*If you are in Mumbai, you are most likely to easily get this in the Virar, Vasai, Palghar, Borivali, Goregaon, and Dadar markets.

When you buy it, look for firm stalks without abrasions or bruises. The stalk should look bright and vibrant, not dull or wilted. While it can stay in the fridge for 3-4 days or even be frozen if needed, it’s best enjoyed fresh when its flavours and nutritional value are at peak.

Taste:

It has a very earthy, meaty taste. Not everyone likes it since it’s an acquired flavor.

Nutritional value: 

Not much literature is available about the nutritional content, but it is rich in phytonutrients, dietary fibre, minerals, and therapeutic phytochemicals. It also has anti-inflammatory, antimicrobial, antioxidant, and immunomodulatory effects

Cleaning and usage:        

• Use gloves for cleaning or rub some sour kokum liquid (Aagal) to your hands before you begin cleaning to avoid any sort of irritation or itching.
• Remove the Spathe.
• The orange band that you see needs to be removed as it causes itching in the throat.

• Only the Spadex is used. However, in some regions, even the Spathe is used.

• Along with Dragon Stalk yam, you often get around vegetables called kakda which are more off-like amla in appearance and texture and are used to reduce or avoid itchiness.

*Shevale is very common in the Pathare Prabhu cuisine but unlike us, they do not use kakda. They prepare shevale with sode (prawns).

Recipe:

Ingredients:

Shevale- 1 ½ cups, finely chopped

Kakda- ¾ cup, finely chopped

Ginger garlic paste-2 tbsp

Cumin-1 tsp

Red chilli powder- 1-2 tsp

Meat Masala/ Garam Masala-1-2 tsp

Salt-as per taste

Kokum (aagal) -1 tsp * or use tamarind a little bit

Oil-2 tsp

Ground to paste:

Coconut-1 cup

Green Chili-2

Procedure:

• Heat oil in a wok. Add oil then cumin and let it splutter.
• Then add in ginger garlic paste and let it fry nicely.
• Add in salt, and red chili powder and let it cook slightly.
• Put in the finely chopped shevale and sauté it well for 5-8 mins and then add in the finely chopped kakda. Cook for a few minutes.
• Pour in the coconut paste and let it cook.
• Finally add in the kokum, garam or meat masala, and lastly, salt as per taste.
• Serve hot with rice or bhakri.

References:

• https://www.flowersofindia.net/catalog/slides/Dragon%20Stalk%20Yam.html
• https://lovethewild.wordpress.com/tag/dragon-stalk-yam/