Takla / Taikila also called Cassia Tora is a wild leafy vegetable that makes its way into the local markets during monsoons. It is easily available in Mumbai right from the start of monsoons. This leafy veg is a favourite among Konkani people. Takla is extremely beneficial for health, has great medicinal value and consuming it helps to keep monsoon related illnesses at bay. This seasonal vegetable should be consumed while the season lasts. If you manage to get it do not skip trying out this leafy vegetable as it is extremely good for health.Not every veggie vendor sells it as it is not very popular but if you tell him to get it for you, he definately will. Posting a simple tambli recipe that’s healthy and tasty at the same time.
- 1/2 cup fresh tender takla leaves
- 1 tsp ghee
- 3 to 4 green chillies (adjust to spice required)
- 6 black pepper
- 1/2 tsp cumin seeds
- 3/4th cup freshly grated coconut
- A small piece of tamarind
- 3 tbsp whisked curds or 1/2 cup buttermilk
- Salt to taste
- Pick only the takla leaves and discard the stems. Rinse them well around 4 to 5 times till water runs clear. Drain all the water, squeeze out excess water and place the leaves on a cotton cloth.
- In a nonstick/ ceramic pan heat ghee, add cumin seeds, when they crackle add black pepper and green chillies. Before you add the chillies give a small slit so that they do not burst when heated. Add the takla leaves and saute on low flame till they change colour. Cool the mix and then grind it to a smooth paste along with fresh coconut, salt and tamarind.
- Transfer to a serving bowl. Add whisked curds and mix well. Add a little water to the grinder jar to clear the excess tambli in the jar. Transfer to the serving bowl. It should’nt be too thick nor thin. If thick add a little water to get a tambli consistency. Healthy and nutritious tambli is ready to be served.
- Serve takla tambli with steaming hot rice. Tastes great with rice and if you want you could accompany it with tawa fried vegetables.
- Always buy fresh takla with tender leaves and stems. The leaves should be crisp and green. Only the leaves are used.
- Takla is a wild leafy veg, so it is advisable to rinse it very well. You could also soak it in water to which 1/2 a tsp of vinegar is added for 2 to 3 minutes to remove all impurities, and then rinse the leaves again.