By Dnyaneshwari Burghate
October 6, 2025
Monsoon brings plenty of wild greens loved in traditional cooking. These wild green vegetables are not sown, but they grow on their own and are a powerhouse of nutrients. Here are 5 to look out for this season.
Cassia Tora leaves are slightly bitter but highly nutritious. They are sautéed with garlic to make a sabzi or made into fritters. Tarota helps in cleansing our system and thus is helpful during monsoons.
Leea macrophylla are rare wild greens with medicinal value. Jivti can be cooked into a saag or used in rustic curries for a hearty meal.
Ambadi (Hibiscus Cannabinus) is tangy and vibrant, and is often used in chutneys, dals, and pickles for its zesty flavour. In Maharashtra, bhakris are also made from Ambadi.
Katule (Wild Amaranth) is a thorny vegetable with a mild, earthy taste. They are perfect for stir-fries, and even a dry sabzi can be made using katule, which grows only during monsoon and is highly nutritious.
Colocasia leaves are heart-shaped and spiced to make patra/alu vadi, a monsoon delicacy rich in fibre and iron, in Maharashtra.