Amazing bio-diversity in vegetable basket of Tripura

Photo copyright: Satyabrata Maiti 

I visited a couple of times to interior places of Tripura during last one year. My interest in local foods and to observe new things on which I don’t have any knowledge yet, pulled me to the “Haat” (Local market) of those places. It was an amazing experience for me to see a large variety of biodiversity still they use in their culinary as food and vegetables. Many of these come from the forest as Non-Timber Forest Produce (NTFP) and also form the waste lands of the villages. Of course they also consume the vegetables like potato, tomato, pumpkin,  bottle gourd, bitter gourd, cabbage, cauliflowers, beet, cucumbers, brinjal, beans, etc that are normally cultivated by the farmers. I am not interested to present a list of those vegetables which are available in text books. In this blog I am going to present the unique little known vegetables and other plant material used for culinary purposes by the local people of Tripura to the modern world with a reminder that spread of modern life style change in food  would soon make these foods of the past. I sincerely feel that some kind of entrepreneurship development is the need of hours at local level to conserve and market with a branding “ethnic food of Tripura” or North Eastern Hill Region to the other parts of the country and abroad as well.

There is an ample scope for developing Ethnic Food and Nutrition  sector encompassing with huge potential of biodiversity from the NTFP that Tripura has and are being used by the local people of Tripura. Targeting this sector to make these ethnic foods available for the people already migrated from the region and also these foods available to the urban population of the region itself would be more fascinating and attach a nostalgic tag.  With this hope, I present here biodiversity in vegetable basket of Tripura that I could see and record in the markets. There are many more that I could not capture in my visits.

Panee kachu (Monochoria vaginalis)

Monochoria vaginalis is a species of aquatic plant that belongs to the family Pontederiaceae. It is native to tropical and subtropical regions of Asia, Africa, and Australia. It is a serious weed of rice fields, but it also has many medicinal and nutritional values.  It is a potential source of alternative nutrient rich leafy vegetable that can be utilized in a sustainable way. However, more research is needed to explore its untapped potentialities and to ensure its safety and efficacy.

Panya Lajuri (Neptunia oleracea)

Neptunia oleracea is a plant that grows in water and has sensitive leaves that close when touched. It is also known as water mimosa or sensitive neptunia.  The young stems, leaves and pods are edible and have a cabbage-like flavor.  This plant is cultivated as a vegetable in southeast Asia . Young ends of stems and pods are edible and usually eaten raw as a vegetable in many other countries like Vietnam, Thailand, Laos and Cambodia and cultivated much like rice. In Tripura, it is mainly harvested from low-laying fields and consumed. The young leaves, shoot tips and young pods are usually eaten raw or in stir-fries.

Some of the benefits of eating this plant is (a) rich source of protein, vitamin C, iron and other minerals; (b) it hsa medicinal properties, such as anit-inflammatory, anti-diabetic, anti-cancer, and hepatoprotective effects.

Punarnava (Boerhaavia diffusa)

Punarnava  leaves (Boerhaavia diffusa) are often used as a green vegetable is more common in Tripura. It is widely dispersed, occurring throughout India, the Pacific, and southern United States. It is also an important medicinal plants of Ayurveda. 

Kulekhara (Hygrophila auriculata)

Kulekhara leaves are believed to offer several potential health benefits.  The nutritional profile of the fresh leaves is quite impressive.  Kulekhara becomes exclusive for health because of the balance in its micronutrient content. It is rich in iron as well as in vitamin C. It is also a rich source of potassium.   The leaves of the Kulekhara plant are often used as a part of the daily cuisine especially in eastern India. The leaves are used in salad and also as a regular saag dish with small fish and mustard.

Kalmi saag (Ipomoea aquatica)

Kalmi Saag, also known as Anne Soppu in Karnataka, is a type of water spinach that is considered effective in weight loss and fondly used as leafy vegetables in eastern India including Tripura. It’s a low-calorie saag that is rich in vitamins, antioxidants, and minerals.

 

Gima Shak (Glinus oppositifolius)

 Gima Shak is very popular in West Bengal, Assam and Tripura. It contains many bioactive compounds that provide protection against joint pain, inflammation, diarrhoea, skin disorders, etc. A study conducted among poor adult population who are scio-economically backward and have no chronic diseases revealed that they regularly supplement their food with this hak which showed positive effect on haemoglobin content.

Helencha (Enhydra fluctuans)

Helencha saag is a type of leafy green vegetable that is also known as buffalo spinach or bitter watercress. It is mainly consumed in eastern India, especially in West Bengal, where it is cooked with mustard oil, garlic, onion, and green chillies. Helencha saag has a unique bitter taste and many health benefits. It is rich in vitamin C, iron, calcium, and antioxidants. It can help improve sleep, weight loss, muscle relaxation, and skin health.

Leucas aspera

Leucas aspera is a plant species that belongs to the mint family Lamiaceae.  One of the uses of Leucas aspera is as a vegetable. The leaves and flower buds of the plant are edible and are  cooked or eaten raw. Some people also use it as spices or a condiment.

Thankuni (Centella asiatica)

Thankuni- a magnificent medicinal herb is popular among the people of Tripura due to its multipurpose utility value. People of different communities nurture this useful herb in their homegardens. Besides vital medicinal properties, it  is also popular as a vegetable in the state as well as in West Bengal, Assam and in Bangladesh. There is also remarkable demand for this herb in the market of Tripura. Better commercialization and industrial application of this herb may elevate the livelihood generation of rural people of this state. 

Spiny Arum (Lasia spinoza)

Spiny Arum (Lasia spinoza) grows wild in marshy areas in parts of Assam and Arunachal Pradesh. Rich in antioxidants and dietary fibres, it is believed  to have healing properties for open wounds and is also known to help patients suffering from piles, diabetes and even hypertension.

Leaves with smoked pork is one of the most loved dishes in the region. Served with rice and some traditional Arunachali Apong (rice beer), this sophisticated dish is revered for its subtle flavour and crunchy texture.

Kochu stem (Colocasia esculenta)

Kochur lati (Colocasia esculenta)

Kochur phul (Colocasia esculenta)

Man kachu or Giant Taro   (Colocasia esculenta) 

Kachu (Colocasia esculenta), also known as taro, is a plant that belongs to the family Araceae. It is widely cultivated in tropical and subtropical regions for its edible corms, leaves, stems and petioles. Taro corms are a food staple in many cultures, similar to yams. Taro leaves and stems are also cooked and eaten as a vegetable.

It’s leaves and stems can be cooked with meat, fish or other vegetables in soups, stews or curries.

Sojne pata (Moringa oleifera)

Leaves and pods are edible and nutritious. They are rich in vitamins and  minerals.  Moringa leaves can be eaten fresh, cooked, or dried and powdered. They have a mild flavor and can be used in salads, soups, curries, or as a side dish. Moringa pods are also known as drumsticks and have a crunchy texture and a slightly sweet taste. They can be boiled, steamed, roasted, or pickled.

Fiddleheads Fern (Edible ferns)

In the state of Tripura, it is known as muikhonchok in the Kokborok dialect. As part of the Tripura cuisine; fiddlehead fern is prepared by stir frying as bhaja served as a side dish and  usually eaten   with chicken, eggs, prawns or other proteins. Omega-3 and omega-6 fatty acids are among the nutrients found in fiddleheads.

Mexican coriander (Eryngium foetidum)

The leaves of Mexican coriander are aromatic and smell like coriander; in view of its origin it is popularly referred to as “Mexican coriander”. Where sawtooth coriander occurs, including in South-East Asia, the fresh leaves are used as a flavouring in food, e.g. in soups, curries, stews, rice and fish dishes; tender young leaves are eaten raw or cooked, as a vegetable. It is now naturalised in Tripura and liked by the local people.

Leaves of Xanthoxylum rhetsa

The tender leaves of Xanthoxylum rhetsa are edible abd are eaten as a vegetable by some ethnic groups of Tripura. The leaves are rich in vitamin C, calcium, iron and phosphorus, and have a pleasant citrus aroma and a slightly bitter taste. They can be cooked with other vegetables, fish or meat, or used to make salads, soups or pickles. The leaves are also used in traditional medicine for various ailments, such as fever, cough, asthma, rheumatism and skin infections.

Ocimum americanum

Ocimum americanum, known as American basil or  lime basil  is a species of annual herb in the family Lamiaceae. It is native to Africa, the Indian Subcontinent, China, and Southeast Asia.   The entire plant is highly aromatic, with an odor comparable to citrus. As such, it can be used for culinary purposes. It is also used for essential oil whose scent appears to be a natural blend between that of lime peels. The plant has medicinal properties as well.

Bamboo shoots

Bamboo shoots are the edible shoots of many bamboo species that are used as vegetables in various Asian cuisines. They have a crisp texture and a mild, earthy flavor that can complement many dishes. Here are some facts and tips about bamboo shoots:

1. Rich in fibre, copper, vitamin B6 and E which benefit our health in many ways.
2. It can lower cholesterol levels and improve heart health.

Bamboo shoots can be sliced and boiled, sautéed, braised, stir-fried, or pickled and served as a side dish, salad, soup, curry, or stir-fry ingredient.

Manipur beans (Parkia speciosa) 

Parkia speciosa called Manipur beans, the bitter bean, twisted cluster bean, sator bean, . The seeds or the bean as a whole are eaten by preparing a local delicacy chatney. The green immature pods are cooked and eaten as vegetables.

Oroxylum indicum 

Oroxylum indicum, also known as the Indian Trumpet tree.   It is grown in India, Thailand, Southwest China and other Asian area. The roots, leaves and fruit   are used as herbal medicines.  The plant’s leaves and fruit are also eaten for indigestion and hemorrhoids. These benefits are attributed to the presence of phlobatannins, which have antioxidant, wound-healing, and anti-inflammatory properties.  Besides this, the young leaves and the flowers, raw or cooked, and the boiled unripe fruits, are consumed as vegetables.

Jai Hind!

Satyabrata Maiti 

Disclaimer: The views expressed in this blog is mine and not influenced by any other resources. Species information is collected form the open access media and websites. List is not complete. There are many other species can be added in the list if I get and opportunity further.   

Acknowledgement:

1. Information collected from many open access sources.
2. Dr. Wangdup Bhutia, IFS for his willing support in accompanying the local markets in both the occasions.
3. Dr. Geetha, K. A., FAO Advisor in KSA for identification of some of the species on which I did not have the knowledge.