Yongchak (tree bean)

Parkia timoriana

legume · vegetable

Long green pods with a powerful taste, cut into thin rounds in singju, Manipur's spicy salad, or pounded into eromba.

Origin

Northeast India (Manipur), Myanmar and Southeast Asia

Season (United States)

November to March

Preparation

The green skin is first scraped off with a knife; pods and seeds are then eaten raw, or boiled for a few minutes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its pods hang in clusters at the end of long stalks, like chandeliers.