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Kudachya Shenga: A monsoon special ranbhaji

Kudachya Shenga are long tender beans that grow wild in the forest. Hence called ranbhaji aka wild edible food.

Scientific Name of the plant:

Holarrhena antidysenterica

Common Name for the plant:

Kutaja(Sanskrit), Kuda or Kudai (Hindi), Kuda ( Marathi), kodaga (Telugu), kuddo (Gujarathi), Karachi (Bengali)


Holarrhena antidysenterica is a medicinal plant that grows abundantly in India.

Holarrhena antidysenterica aka kudachya shenga known for its use of leaves, seeds, bark, and flowers has economic importance. The white flowers bloom in summer post and the pods/ beans begin to grow in the early monsoon. The pods/beans or shenga are long, cylindrical, have a smooth surface, often paired at the tip.

kudachya Shenga

Kudachya shenga are available for a short time during early monsoons. Only the tender pods are edible. The tender beans break quickly and a milky white liquid oozes out.

A paired pod/bean

Nutritional Information:

While there is a lot of information on the usefulness of this plant’s seeds, bark, flowers, and leaves. I strangely couldn’t find a lot of literature on the beans per se.

The seeds of this are called Inderjav and are used in the treatment of diarrhea, dysentery, asthma, lung issues, deworming and many other health issues but they are mainly used as an antidiabetic remedy. The bark powder is used to prevent mouth odor, dental problems, etc

Overall this herb is anti-diabetic, antiemetic, antimicrobial, anti-fungal, and antipyretic. It is used widely in Ayurveda and Unani medicine.


Chutneys, sabzi, stir-fries with/ without dried fish.

Tip: When you chop the pods/ beans they give out a white liquid. Soak the chopped pods/beans in water for 10-15 mins prior to cooking. Also, give them a boil before using them in any dish.

Soaked chopped pods/beans

Note: While these pods are toxic be careful while you consume these pods.



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