Bhut Chaturdoshi and Choddo Shak – Bengali 14 Greens Ritual
By Barnali Dutta | Published: October 22, 2014
Green Gaga
Tomorrow is Kali Puja. On this day the Mother, the Goddess of Strength (Shakti), the universal principle of energy and creativity is worshipped. This is also the famous Festival of Lights – Diwali.
During this time the markets of Kolkata display not only firecrackers but also wicker baskets filled with various green herbs. It is a rare opportunity to find many traditional edible greens that are otherwise difficult to obtain.
According to our forefathers, this is the time at the end of the monsoon when people should begin eating medicinal herbs. These traditions were passed down through proverbs and slokas to teach people healthy living.
The belief comes from references in the ancient Ayurvedic text Charaka Samhita. It suggests that consuming medicinal herbs during seasonal change helps strengthen the body against diseases.
During the post-monsoon and early winter season people are more vulnerable to illness, so consuming these greens helps maintain balance and immunity.
The ritual of eating fourteen herbs ensured that these valuable plants would continue to be cultivated and remembered by future generations.
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Herbs in Choddo Shak
- ওল – Amarphophallus campanulatus
- কেউ – Costus speciosus
- বেতো – Chenopodium album
- কালাকাসুন্দে – Cassia sophera
- সর্ষে – Brassica campestris
- নিম – Azadirachta indica
- জয়ন্তী – Sesbania sesban
- শালিঞ্চ / সাঞ্চে – Alternanthera sessilis
- গুরুচী / গুলঞ্চ পাতা – Tinospora cordifolia
- পটুক / পটল পাতা – Trichosanthes dioica
- শেলুকা – Cordia dichotoma
- হিঞ্চে – Enhydra fluctuans
- ঘেটু / ভাট – Clerodendrum infortunatum
- শুষনি – Marsilea quadrifolia
Choddo Shak Recipe
Ingredients
- Mixed edible herbs – 2 cups
- White radish – 1/2 cup, julienned
- Brinjal – 1/2 cup, diced
- Kalo jeera (onion seeds) – 2 tsp
- Whole red chili – 5 to 6
- Green chili – 2 tsp, minced
- Masoor dal bori – 1 tbsp
- Salt and sugar to taste
- Mustard oil – 2 tbsp
Directions
- Wash and clean the herbs thoroughly. Blanch and drain the water.
- Cut the vegetables into small pieces.
- Heat oil in a pan and fry the lentil dumplings. Remove and keep aside.
- In the remaining oil fry red chilies. Add onion seeds and minced green chili.
- Add herbs and vegetables with salt and sugar. Cover and cook for 5–6 minutes.
- Mix in the fried dumplings and serve hot.
This traditional Bengali dish tastes excellent with hot rice, fried red chili, and mustard mango sauce (Kasundi).
Rating: 5 stars based on 30 reviews
Prep time: 1 hour Cook time: 10 minutes Total time: 1 hour 10 minutes Yield: 6 servings
