AS summer peters out and the monsoon sets in, the Sahyadari mountains in the Western Ghats brim over with forest foods. There are vegetables, fruits, vines and tubers that are endemic to these ranges and local people relish them.
At Vanvadi, a forest we have regenerated over 28 years in the foothills, the months of May and June saw the fruiting and ripening of karvanda, mahua, mango, jambul and tembrun.
With the first rains, there also emerged shoots of shevla. Brilliantly coloured and exotic looking at closer sight, this locally relished vegetable is cooked in a special way with another. . .
