Wild Foods

Phodshi – A lesser-known healthy & unique Ranbhaji


While doing my grocery shopping yesterday, I saw a lady selling something that looked like grass and other vegetables. I got curious and walked up to her to inquire about it. She mentioned that there is a ran bhaji called Phodshi that is only available during the rains and hence is called Devkrupa bhaji because they do not cultivate it. It grows on its own during the rains each year.

You already know how much I love food stories, I stood there conversing with her and finding out more about the vegetable.

Phodshi ( Ranbhaji)

She then shared her recipes for making the bhaji. Not just that I even got different recipes from the ladies around.

Let’s get to some of its technicalities-

Phodshi (Ranbhaji)

Scientific Name:

Chlorophytum borivilianum

Other names:

Safed Mulsi, Mushli, Karli, Kuli, Peva

Availability :

Phodshi is available abundantly from early Monsoon ( June-July) until around August. One can notice the subtle textural and flavour change in the one purchased in the early monsoon and that purchased later.

It is mainly available in Maharashtra, Gujarat, Rajasthan, etc



It appears like grass with slightly broad leaves. They are around 1 foot tall and dark green with a white base.

Culinary use:

The leaves can be consumed from tip to tip but some prefer to discard the lower white portion before consumption.

Other culinary uses include sabzi, paste, gravies, pakoras, parathas, etc.

Washed Phodshi


Phodshi has an earthy flavour and a vegetal taste. To be very precise it has a more grassy taste if you ever have tasted grass.

Nutritional significance:

I couldn’t find a lot of literature regarding the nutritional content Phodshi (ranbhaji) as a leafy vegetable. Still, I did find a mention of this vegetable in a paper published in the International Journal of Researchers in Bioscience, Agriculture and Technology wherein it states that this plant is a source of Carbohydrates, minerals, and proteins and is useful in Anorexia, bronchitis, etc. Apart from that, most research papers are on the roots of this plant which has multiple uses

This medicinal herb ( mainly the roots ) is used in almost all branches of medicine like Unani, Ayurveda, homoeopathy, and even allopathy.

Phodshichi Bhaji

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Maharashtrian
Keyword: ranbhajya
Servings: 4
Calories: 120kcal
Author: Aditi Prabhu


  • 1 Deep frying Pan/Kadhai


  • 2 Bunches Phodshi Washed and chopped
  • 2 Medium Onions Finely chopped
  • 1 tsp Cumin
  • 1-2 Green Chillies
  • 2 tbsp Grated Coconut
  • 2-3 tbsp Chana Dal Soaked *optional
  • Salt as per taste


  • Heat oil in a wok and add cumin. Let them splutter.
  • Add onion and let it cook till it softens or turns pinkish brown.
  • Add in the chili powder and salt.
    (If you chose to add in the chana dal, it has to be added at this stage and cooked till done.)
  • Add in the chopped Phodshi and let it cook.
    Note:Unlike few other leafy vegetables, phodshi takes a little longer time to cook ( around 7-10mins ) but can get burnt or charred easily.
  • Finally, add in the grated coconut. Give it a final toss and close the flame.
  • Serve it with dal and rice or pithala and bhakri.

Also, do read about another interesting vegetable ( Ranbhajya) –AakurDragon Yam Stalk

Author: Aditi Prabhu



  1. I had made it today with the help of my cook. Really it taste very earthy. We made with grated coconut and onion. I have read somewhere that you should eat all rainy season fruits and vegetables. I got this from Aarey jungle where we had gone for morning walk.

    1. Hello Anita,
      That is amazing. I hope you liked it.
      Also, yes you should have these monsoon vegetables. You can find more about it in my Ranbhajya section.
      Happy Eating.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating