Common names: Gunj, Gunchi
Flowers are sweet, either eaten as raw or prepared vegetable.
Leaves have sweet taste, leaves are chewed as mouth freshner or it is used as
ingredient of ‘Pan’.
2.
Amarantus spinosus L. (Family: Amaranthaceae)
Common names: Kate-Math, Deth
The young leaves are mixed with chopped onion and prepared as
vegetable. It is used as rich source of complete protein.
3.
Amaranthus viridis L. (Family: Amranthaceae).
Common names: Tamba
It contains 20 amino acids complete protein. The young leaves are used as vegetable with chopped onion. It
is supposed to be a more nutritious and tasty than A. spinosus.
4. Bauhinia racemosa Lam. (Family: Caesalpiniaceae)
Common names: Bhosa, Kanchan, Apta
Tender shoots and flowers are used as vegetable. Young pods
are also considered to be edible part but not commonly used as vegetable.
5. Bauhinia variegata L. (Family: Caesalpiniaceae)
Common names: Apta
Early tender shoots are used as vegetable. Petals of flowers are
also used as vegetable.
6. Begonia crenata Dryand. (Family: Begoniaceae)
Common names: Khatti Bhaji
Young leaves have pleasant acid taste and is eaten as raw
like green salad. Because of beautiful pink flowers and single basal leaf, it
can be introduced as priced decorative salad in star hotels.
7. Cassia fistula L. (Family: Caesalpiniaceae)
Common names: Bana, Bhungadu, Bahava
The flowers are used as vegetable.
8. Cassia tora L. (Family: Caesalpiniaceae)
Common names: Tarota, Torthan
Vegetable prepared from young leaves is very much popular. It
is said that this vegetable if eaten at the beginning of rainy season gives
immunity towards seasonal diseases. Young green seeds are used to prepare
curry.
9. Celosia argentia L. (Family: Amaranthaceae)
Common names: Kurdu, Silgizara, Kombda
Young leaves are used as vegetable. Populations growing in
marshy places develop red pigment in leaves and stems. Such leaves are
preferred as mature leaves.
10. Ceropegia bulbosa Roxb. (Family: Asclepiadaceae)
Common names: Dadmudale, Hamam batata
The tubers are used after boiling to prepare vegetable.
Tubers are also eaten as raw. Leaves are little sour in taste and used to
prepare vegetable.
11. Chlorophytum tuberosum (Roxb.) Baker (Family: Liliaceae)
Common names: Safed Musali, Turshi, Pulum musali
Tubers are eaten as raw; it supposed to be a very nutritious
part. Recently, tribals do not use tubers personally, but collect tubers for
sale to the traders. Young leaves are used as vegetable.
12. Commelina benghalensis L. (Family: Commelinaceae)
Common names: Kena, Kolar
The leaves are used to make pakodas. Leaves are used in Pooja
on specific occasions such as Teej, Haritalika, and Mahalaxmi Pooja.
13. Dendrocalamus strictus (Roxb.) Nees. (Family: Poaceae)
Common names: Basa, Velu, Keltha
The young shoot sprouts produced above ground after first
rains are collected and cut into pieces. Shoot sprouts are boiled in a pot,
without covering the pot, so that steam is released free. Boiled shoots are prepared
as vegetable, pickled, or cooked with rice.
14. Digera muricata (L.) Mart. (Family: Amranthaceae)
Common names: Kunzru, Kunzar, Tanduljira
The young leaves are used as vegetable.
15. Dioscorea bulbifera L. (Family: Dioscoriaceae)
Common names: Matalu, Bayal
The tubers and bulbils are edible.
16. Dioscorea belophylla (Prain) Haines (Family: Dioscoreaceae)
Common names: Jangli Matol, Nand-Kand, Karu Kand
Tubers are eaten as raw and cooked.
17. Dioscorea pentaphylla L. (Family: Dioscoreaceae)
Common names: Babra
The tubers are edible. Tubers are processed and prepared and
used for the consumption. Tubers are collected before they sprout i.e. before
rainy-season. They are cut into slices, tied in cloth, and kept in running
water in streams or riverbeds overnight. These tubers are then boiled like
potato and eat. Tubers are sometimes roasted in low fire and eat.
18. Ensete superbum (Roxb.) Cheesuran (Family: Musaceae)
Common names: Janglikeli, Rankel
All plant parts are useful except seeds. Rhizomes are locally
known as ‘Tora’. Rhizomes are boiled and eaten like potato. Inner fleshy part
of axis (leaf bases) also used as vegetable. Flowers are cooked to prepare a
delicious curry. The fruits are edible. Mature leaves are used as plate.
19. Ficus racemosa L. (Family: Moraceae)
Common names: Umbar, Alarva
The ripe fruits (receptacles) are used for consumption.
20. Grewia tilifolia Vahl. (Family: Tiliaceae)
Common names: Dhaman, Dhamsi, Khesla
The ripe fruits are used for consumption. However, the fruits
are not much fleshy, they are small, but taste is nice. They taste like
‘Akhrot’ (Walnut).
21. Lannea coromandelica (Houtt.) Merr. (Family: Anacardiaceae)
Common names: Moin, Mangi
The fruits are edible. The fruits are used for consumption
and also used for the preparation pickles, especially prepared by Bari
community. Young leaves are used as vegetable. Vegetable is prescribed to treat
the kidney stone.
22. Mangifera indica L. (Family: Anacardiaceae)
Common names: Amba, Aam, Marka
Though fruits are well known, in addition tribals are using
tender leaves (when still reddish in colour). Tender leaves are used to prepare
chutteny. It tastes like young fruits and has very pleasant aroma.
23. Oroxylum indicum (L.) Vent. (Family: Bignoniaceae)
Common names: Tetu, Phalga, Tutumba
The flowers have pungent smelling. Flowers are boiled before
use and water discarded. Boiled flowers are made into vegetable. Young fruits
are cut into pieces mixed with salt and kept over-night. The pickle is used as
best medicine for the patients of arthritis.
24. Oxalis corniculata L. (Family: Oxalidaceae)
Common names: Khatti Bhaji, Ambushi, Khatta Zara
The leaves are pleasantly acid in taste and refreshing, eaten
as raw like salad or made as vegetable as such or with pulses.
25. Rivea hypocrateriformis Choisy (Family: Convolvulaceae)
Common names: Fang, Phandi
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