At the Wild Food Festival in 2022, volunteers Rushina Munshaw Ghildiyal and Jyoti Vishnani encountered cooked ‘pendhra’ or ‘divine jasmine’ for the very first time. Its soft, starchy texture reminded them of sweet potato or yam, while its slight astringency and bitterness lent an unexpected depth. Inspired by these qualities, they immediately thought of preparing it as a ‘chokha’, a mashed vegetable dish in which the pungency of mustard oil balances the wild fruit’s earthy flavour and texture.
| Pendhra | 1 kilogram |
|---|---|
| Water | as needed |
| Salt, divided (for boiling & seasoning) | to taste |
| Onions, finely chopped | 2 pieces |
| Green chillies, finely chopped | 4–6 pieces |
| Garlic cloves, finely chopped | 6–8 pieces |
| Ginger, finely chopped | 1-inch piece |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Amchur powder | 1 teaspoon |
| Mustard oil | 1/4 cup approx., plus extra to drizzle |
| Lemon juice | 4 tablespoons |
| Coriander leaves, cleaned & chopped | 1/2 cup |
What You Will Need
Large pot or heavy-bottomed saucepan; Colander or sieve ; 2 mixing bowls; Potato masher (or clean hands for kneading)
Instructions
Wash the pendhra thoroughly, peel off the skin, and cut it into large chunks. Place the pieces in a large pot and cover with enough water so they are completely submerged. Add about a teaspoon of salt.
Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15–20 minutes, or until the pendhra is soft enough that a fork or knife slides in without resistance.
Drain the boiled pieces of pendhra in a colander and let them cool for about 5–10 minutes so that they are easier to handle.
Once cooled, coarsely chop the pendhra and place it in a large mixing bowl. Mash it gently with a masher or the back of a spoon until it is mostly smooth but still has some texture.
Add the finely chopped onions, green chillies, garlic, and ginger, mixing them in thoroughly so the aromatics are evenly distributed throughout the mash.
In a separate bowl, combine the red chilli powder, turmeric powder, amchur powder, and a pinch of salt.
Pour in the mustard oil and lemon juice, and stir until the spices dissolve into the oil.
Pour this seasoned oil mixture over the mashed pendhra and add the chopped coriander leaves.
Using clean hands, knead everything together. This helps the oil and spices coat the pendhra completely and brings the mixture together into a homogeneous mash.
Taste and adjust the seasoning if needed, adding more salt, lemon juice, or chillies to your preference.
Transfer the mixture to a serving dish and finish with a light drizzle of mustard oil. Serve immediately.
Tips:
Let the boiled pendhra sit in a colander for a few minutes so excess water drips off; this helps keep the mash firm.
Rushina Munshaw-Ghildiyal is an award-winning culinary chronicler and consultant, with over two decades of experience in food and publishing.
Jyoti Vishnani left her corporate career to pursue her passion for food and build a career in the culinary industry. She is currently Culinary Innovation Lead at Compass Group India , and has worked with renowned chefs across the country, specialising in recipe development and culinary innovation. She has also collaborated with The Locavore on its Millet Revival Project.
This recipe is a part of the Wild Food Zine, featuring 24 wild ingredients, traditional cooking methods, and interesting recipes. It captures our efforts to document the knowledge of Maharashtra’s wild foods, harvested in the monsoons. This zine is a part of the Wild Food Project by The Locavore in collaboration with OOO Farms.
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