Takla 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 this vegetable as it is very good for health. Posting a simple tambli recipe that’s healthy and tasty at the same time.
- 2 fistfuls of fresh tender takla leaves
- 1 tbsp ghee
- 4 green chillies (adjust to spice required)
- 6 black pepper
- 1/2 tsp cumin seeds
- 6 tbsp freshly grated coconut
- Tamarind as per tang required
- 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 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 a little water to the grinder jar to clear the excess tambli in the jar. Transfer to the serving bowl. Add more water if required to get tambli consistency. It should’nt be too thick nor thin. 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.