Diwali celebrated by relishing on Garkani seed vegetable in Surla

Diwali celebrated by relishing on Garkani seed vegetable in Surla

Rajendra P Kerkar

In Surla,  a village situated on the highest altitude, locals has celebrated today the festival of light by relishing on specially cooked vegetable of wild Garkani seeds alongwith the dishes made from the puffed rice. 

Surla in sattari lies in the lap of the Mhadei Wildlife Sanctuary is known for its natural beauty. Villagers food and cuisine has been influenced by available wild vegetables, tubers and fruits. 

Every year in Surla on the occasion of the Diwali, villagers were going into the nearby forested area and were bringing a pod of Entada rheedii.  This pod is put into the fire of the makeshift oven and is heated for some time and then is pounded and seeds are left for 10 to 12 hours in water. Afterwards, these seeds are removed and cut into pieces. Alongwith pieces of onions, chillies and common salt for the taste, mixture is cooked and this ready vegetable is relished alongwith various dishes made from the puffed rice. 

This is a large, unarmed liana bear large seeds pods that can be grown upto 200 cm long and 15cm wide. The bark and seed are it's sources of saponins which are used as a soap for cleaning clothes, washing hairs and skin. 

Though the raw seeds are poisonous as they contain Saponins,  the villagers in the forested area through the traditional knowledge cook vegetable that possess nutritional  and medicinal values and is served during Diwali ".

 Since the hoary past vegetable dish is made from Garkani seeds on the occasion of the Diwali.  We have maintained this tradition till this date."

Seeds contain a visid turbid oil, saponin glucoside and alkoloid. In Goa seed is known as Garkani in Konkani where as in Marathi it is called as Garambi. In Verle of Netravali Wildlife Sanctuary sweet dishes are prepared lips macking dishes are prepared on the festive occasions.