Bhutta (Corn on the Cob)
A quintessential monsoon sight is the street vendor roasting corn on a coal fire. Bhutta, or corn on the cob, is more than just a nostalgic snack; it’s a healthy one. Rich in fibre and antioxidants, corn provides a satisfying bite on a cool, rainy day.
Traditionally, it is roasted until slightly charred and then rubbed with a mixture of lemon juice, salt, and chilli powder. This simple preparation enhances its natural sweetness with a tangy, spicy kick, making it an experience in itself. While available in other seasons, corn harvested during the monsoon is considered particularly fresh and flavourful.
Kantola (Spiny Gourd)
Often mistaken for a small, spiky bitter gourd, Kantola, or spiny gourd, is a vegetable that makes its appearance primarily during the monsoon. Hailed as a nutritional powerhouse, it is low in calories but packed with protein, fibre, and essential vitamins like A and C. Its phytonutrients are believed to help keep seasonal coughs and colds at bay, making it a particularly useful addition to a rainy-season diet. Unlike bitter gourd, Kantola has a mild taste and can be used in stir-fries and curries. Its texture is tender, and it cooks quickly, absorbing the flavours of spices beautifully. Found across India, it is known by various names such as Kartoli in Marathi and Kankoda in Gujarati.
Alu Vadi (Colocasia Leaves)
Colocasia leaves, also known as 'arbi ke patte' or 'alu,' are large, heart-shaped greens that flourish during the rains, especially in coastal regions like Maharashtra, Goa, and Karnataka. These leaves are the star of 'Alu Vadi' or 'Patra,' a beloved monsoon delicacy. A spiced gram flour (besan) paste is smeared over the leaves, which are then rolled, steamed, and either shallow-fried or tempered. It's important to note that some varieties of these leaves can cause itching in the throat due to calcium oxalate crystals. This is traditionally counteracted by using a souring agent like tamarind or kokum in the recipe. Beyond fritters, the leaves are also used in curries and chutneys.
Jamun (Indian Blackberry)
The deep purple Jamun is a fruit that is strongly associated with the Indian monsoon. Its arrival signals the peak of the rainy season. With a unique sweet, sour, and slightly astringent taste, Jamun is enjoyed as is, often with a sprinkle of black salt. It’s also a low-calorie fruit, rich in iron, potassium, and vitamins. In traditional medicine, it is valued for its properties that help regulate blood sugar levels. Beyond just a fruit, Jamun is used to make juices, vinegar, and desserts, offering a versatile way to enjoy its distinctive flavour.
Foraged Wild Greens and Ferns
The monsoon transforms India’s forests and countryside, giving rise to a variety of wild, edible plants that are foraged by local communities. These are ingredients you won't typically find in a supermarket. One popular example is Lingdu, or fiddlehead ferns, found in the Himalayan foothills. These tightly coiled young ferns have a crisp texture and are often cooked in a simple stir-fry. In Maharashtra, greens like Phodshi, which resembles a blade of grass, and Shevla, or dragon stalk yam, are highly anticipated seasonal delicacies. These foraged foods are a testament to the deep-rooted culinary wisdom of regional communities, who have been enjoying the monsoon’s wild bounty for generations.
