Kulekhara

Hygrophila auriculata

leaf

Leaves of a paddy-field herb, chopped into bhaja or pressed into juice in Bengali cooking.

Origin

India and Bangladesh (Bengal)

Season (United States)

all year round

Preparation

The leaves are washed, chopped and fried for a few minutes with garlic and spices; pressed raw, they give a juice that is drunk fresh.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Its stems bear straight spines clustered around the leaves: it is picked with care.