Chaya, or Mayan Tree Spinach, is a very hardy ‘weed’ that is originally native to Mexico’s Yucatan peninsula, but it can now be found all over Auroville – growing in fences, and to mark out car parking areas! It’s nutritional and culinary value is slowly emerging as a collective knowledge within our community.

It is one of those plants where one can just step out into the garden (or car park in some cases), pick a few leaves and have right there in hand the key ingredient for a delicious and super-healthy ‘side dish’ for one’s lunch or dinner. Take a minute to look up its nutritional value, and you will most likely be astounded by the natural richness it has to offer!

And this richness is also evident in its taste, colour and texture – bright green, with a wonderful bite turning into a sort of rich creaminess as one chews further. It must be noted that Chaya leaves contain some toxicity, which is very volatile though and disappears in 10 minutes of cooking.

The recipe:

• Prepare 30-40 Chaya leaves by washing, removing the stems and boiling them in water for 10 minutes.
• Coarsely grind the following in a blender: ½ cup of Coconut (chopped or grated), 5 Shallots (peeled), ½ teaspoon of Cumin seeds and 1 Green Chili.
• Heat 2 teaspoons of oil in a Kadai, then add ½ teaspoon of Mustard seeds. Once they splutter add the chopped Chaya leaves. Stir well, lower the flame and keep covered for 3-4 minutes.
• Add a pinch of Turmeric powder and salt to taste, mix in and cover again for another 3-4 minutes, opening and stirring occasionally.
• Add the spiced coconut paste, stir in and cover and cook again for another 2-3 minutes, then open and cook for another 3 minutes, before turning off the heat.