Names in different languages:
English: Veldt Grape, Devil’s Backbone; Bengali: Harbhanga, Harjora; Gujarati: Chodari, Hadsand, Vedhani; Hindi: Hadjod, Hadjora, Jangli-angoor; Kannada: Asthi Samhaara, Mangaravalli; Malayalam: Changalam paranta; Marathi: Chaudhari, Harsankar, Kandavela; Sanskrit: Vajravalli, Asthisamhari, Asthisamhrta; Tamil: Perandai; Telugu: Nalleru, Gudametige, Kokkitaya-ralu; Botanical name: Cissus quadrangularis
As proven by my experience, it is almost impossible to kill this plant and hence also aptly named Adamant Creeper. As its Hindi name (Hadjor) suggests, this magical vine can join bones and heal fractures. It is also useful in treating gastrointestinal disorders, piles, scurvy, and irregular menstruation.
NOTE:
How you clean and cook Hadjod is a very important part. During cleaning it can cause your skin to itch and if not cooked properly, it could cause an itchy throat. So be very careful to cook Hadjod really well. Well worth the effort when you think of all the benefits to bones amongst other things.
Hadjod Chutney
Recipe Category: Side Dish-Chutney
Ingredients needed -
Hadjod - 3/4 cup chopped
Sesame seed oil - 2 tbsp
Urad dal - 3 tbsp
Red Chillies - 2
Ginger - 1/2 inch piece
Tamarind - a small piece
Curry leaves - a sprig
Grated coconut - 3 tbsp
Salt to taste
Preparation
Choose tender Hadjod for cooking as the thick matured ones will cause itching in the throat. String the Hadjod and scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. It is advisable to grease your hands with sesame seed oil or wear gloves to clean before handling Hadjod to prevent itching. Wash and chop into small pieces and set aside.
Method
Heat a tbsp of oil in a kadai, add urad dal, red chillies, tamarind, curry leaves and ginger. Saute until dal turns golden brown. Remove from kadai and keep it aside. If using tamarind paste, you can add it while grinding.
In the same kadai, add another tbsp of oil and saute the Hadjod on medium heat until it turns pale green. Sauteing the Hadjod well in oil is very important otherwise you will have itching in the throat after eating or even while eating.
Once the Hadjod is sauteed well, add grated coconut and saute for another 2-3 seconds. Add salt needed and switch off the heat. Leave it to cool.
Once it cools, grind the Hadjod with the dal to a slightly coarse paste.(if using tamarind paste, you can add at this stage and then grind). Hadjod Chutney is ready.
Mix Hadjod chutney with hot rice, top it with a tsp of sesame seed oil and enjoy it. You can have a vegetable stir fry with it to make a complete meal.
It also goes well with idli and dosa also.
Note - Hadjod should be eaten in moderation.
No comments:
Post a Comment