Native foods

Nutrition advocates and doctors suggest going native when it comes to planning meals. An article by Rujuta Diwekar on the benefits of jackfruit seeds in particular, has me thrilled. Not because she speaks positively about jackfruit seeds as a superfood, but because, this is also one of the dishes I love eating. It is healthy and a powerhouse of nutrition, but it is also really tasty.

To me, the seeds of the jackfruit are more alluring than the fruit itself. Memories of dishes where the jackfruit seed was the star surface when I look at stalls selling the fruit: From roasted jackfruit seed chutney, to jackfruit seeds in tangy curries with colocasia stems and leaves.

Tender colocasia leaves or taro leaves cooked with jackfruit seeds and finished with a gentle squeeze of lemon is a dish hard to resist. Taro leaves, though found all through the year, are best consumed during the hot, dry months. The heart-shaped leaves aren’t difficult to identify. Attached to a thick stem, they are easy to cook and are rich in dietary supplements.

Benefits

Taro leaves are a rich source of protein, ascorbic acid, dietary fibre, and other important minerals, including thiamin, riboflavin, iron, phosphorus, zinc, vitamin B6, vitamin C, niacin, potassium, copper, and manganese.

Some studies have suggested that they also have analgesic and anti-inflammatory properties, and they are supposed to be one of the oldest-known vegetables.

As I recently discussed recipes with friends over lunch, I learnt that taro leaves, besides being a natural provider of iodine, are also consumed because they help in healing urinary tract-related issues. Jackfruit seeds, on the other hand, are high in many mineral content and a good source of protein and dietary fibre.

Taro leaves are a rich source of protein, ascorbic acid, dietary fibre, and other important minerals

I stride towards the source (a small hole-in-the-wall eatery tucked in an obscure corner on the chaotic North Chitrai Street), and try guessing the dishes that are tantalising my senses — ‘ghee roast?’ ‘No, it’s godhumai (wheat) dosa.’ Squeezing into the barely 200 sq ft eatery where tables, chairs and people jostle for space, I manage to find a seat and not get elbowed by the man attempting to gorge on a jeera boli dripping with sugar syrup in a single go.