Ingredients, Vegetables

Kudyacha Shenga : A monsoon special ranbhaji

kudachi bhaji

Kudyacha Shenga are long tender beans collected from the forest during early monsoons for consumption. They are considered a ranbhaji aka wild food.

Scientific Name of the plant:

Holarrhena antidysenterica

Common Name for the plant:

Kuda, Kutaj, kodaga, kuddo

Availability:

Holarrhena antidysenterica is a medicinal plant that grows abundantly in India. It also has economic importance.

This plant is known for its leaves, seeds, bark, and flowers. The flowers bloom in summers post which the pods/ beans begin to grow in the early monsoon. These pods/beans are long, cylindrical, have a smooth surface, and are often paired at the tip.

kudachya Shenga

Kudachya shenga are available for a short period of time during early monsoons. Only the tender variety should be used for consumption. The tender beans break quickly and a milky white liquid oozes out of it.

A paired pod/bean

Nutritional Information:

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

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

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

Usage:

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 it in any dish.

Soaked chopped pods/beans

Reference:

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5628520/?fbclid=IwAR0I8UhegHmUohxDmciqUkrvQRA7porH5bmuhQyoE4cxsYsr5l96EV_uU2c
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Author: Aditi Prabhu

Nutritionist

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