TAKALA SUBZI, CASSIA TORA SUBZI

I always search for new items to be cooked during the seasons.  One such dish is Takala subzi i.e. cassisa tora subzi. This is grown during the rainy season as a weed. In Kerala, we used to pluck the yellow flowers of this plant for making the Pookalam i.e. flower rangoli during Onam festival.  But I never had the idea that the leaves are edible and used for curing various kind of diseases.

Cassia tora is known as Takara in Malayalam and Takala in Marathi.This plant has many uses.  The plant and seeds are edible. Young leaves can be cooked as a vegetable while the seeds are a good substitute for coffee.

It is used as a natural pesticide in organic farms and its powder is most commonly used in the pet food industry.

Cassia tora tea is a herbal, pure, natural and non-polluted green health beverage. In the Republic of Korea, it is believed to rejuvenate human vision.  it has been used for treating skin diseases such as leprosy, ringworm, itching and psoriasis and also for snakebites. Other medicinal provisions from plant parts include balm for  arthritis  using leaves of Cassia tora.

After going through the net, I found the various usages of this plant.  Futher, my colleague also brought the subzi of this. Though she made it in a typical way, I used my additions to it.

Now let us look at the recipe now:

TAKALA SUBZI,CASSIA TORA SUBZI

                                                                                Ingredients:

1  bunch	Takala
1 big	Onion finely chopped
2  tbsp	Roasted Peanuts
2 tbsp	Grated coconut
2	Green chilli
2-3	Garlic pods
1 tsp	Jaggery
½ tsp or 2 tbsp	Dry mango powder or  tamarind pulp
2tsp	Oil
2 tbsp	Soaked moong dal
1tsp	Cumin seeds
Pinch	Turmeric powder
Salt	As required

Method:

Step 1

Pluck the leaves only of the takla, wash with lukewarm water and salt in it.  This is done to remove any  insect or egg stuck behind the leaves etc.  while plucking you have to be careful.

Step 2

Pressure cook the leaves with little salt and turmeric powder for one whistle. 

Allow to cool the cooker, remove it from the cooker, remove the excess water by squeezing it out.

Step 3

Grind the green chilli in mixer, put the coconut and roasted peanuts and pulse it for a second. Just crush them. Set aside.

Step 4

In a kadai, heat oil put the cumin seeds.

 When it sizzles, add the crushed garlic.

 When it is done, add the onion sauté till translucent. 

Add the moongdal, sauté for two minutes.  

Add the cooked takala in it.  Adjust salt according to your requirement.

Add the coconut peanut mix, jaggery, stir and simmer for few minutes. 

Your subzi is ready.

How to serve:

Serve with bhakari, roti.

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