Jharkhand Saag

Wild or cultivated greens — colocasia leaves, drumstick leaves, chakra bhat (Indian pennywort), or bitter gourd leaves — cooked with mustard oil, garlic, dried red chilli, and turmeric until wilted and concentrated. Tribal communities forage a wide variety of forest greens throughout the year, and the cooking method remains constant: mustard oil, minimal spice, maximum leaf.