LFC Mumbai | June 2026
Herb: Shevla is in season now.
Parita: We make Dragon stalk yam curry from shevla stalks.
Monali: [I cook] shevla with prawns, shevla with sode (dry prawns), shevla with kheema, shevlachi kani, shevla with chana dal.
Salma: I ate shevla today in Khopoli [Maharashtra].
Vidya: Today, my domestic worker brought back some absolutely fresh shevla from the forest. I was trying this wild vegetable for the first time, and it was absolutely fantastic!
She showed me exactly how to clean and chop it, and pointed out the specific part—the orange-coloured section which causes throat irritation. Then, I finely chopped the rest, and boiled it thoroughly in a pressure cooker with tamarind. I sautéed the boiled vegetable in oil, seasoning it with coriander, dried coconut, onion, garlic, and chilli.
Vidya: Shevla tastes delicious when served with bhakri made from rice flour.
Ranjan: We get shevla at our farm. [We] also get chaywal, if you’ve heard of it.
Learn more about Shevla, also known as Dragon Stalk Yam, in our Know Your Desi Ingredients (KYDI) archive, here.