Exploration of Traditional Pickle Recipes Prepared by Tribal Of

ORIGINAL ARTICLE Exploration of Traditional Pickle Recipes Prepared by Tribal of Jawhar and Shahapur Forest Divisions Arun M Gurav1, Rasika Kolhe2, Penchala Prasad Goli3, Chinmay Rath4, Anupam K Mangal5, Narayanam Srikanth6

Abstract Aim: To document and record recipes of pickles of wild edible plants prepared by the tribal of Jawhar and Shahapur forest divisions. Materials and methods: A medicoethnobotanical survey was carried out in Jawhar and Shahapur forest divisions during the year 2018–2019. The details of information and method of preparation of pickle recipes traditionally prepared and consumed by the tribal from Jawhar and Shahapur forest divisions of Thane forest circle were recorded through conversation and interviews and were documented digitally. Result: A total of 11 recipes of traditionally prepared pickles which are not familiar in urban area have been identified, and the method of preparation was recorded. A maximum of nine pickles were prepared from fruit or pod, whereas shoot was used in bamboo pickle and pseudostem in kadali pickle. These traditional pickle recipes have nutritional values and are used to alleviate certain disease conditions like flatulence, diabetes, etc. and to increase strength. Conclusion: Tribal people are proverbial with plants and fruits available in their native place. They prepared pickles using their traditional method of preparation and used them in certain ailments. Steps should be taken to identify the strength in the field of food industries and small-scale industry to prepare and sell the forest products that would be beneficial to forest department, tribes, and common population. Keywords: Ethnobotanical survey, Jawhar, Pickle, Shahapur, Traditional recipes, Wild edible plants. Journal of Drug Research in Ayurvedic Sciences (2019): 10.5005/jdras-10059-0072

Introduction 1–3Regional Ayurveda Institute for Fundamental Research, Pune, Plants are being used as food, medicine, nutrition, shelter, Maharashtra, India protection, and as per need of tribal communities since ancient time. 4–6Central Council for Research in Ayurvedic Sciences, New Delhi, India Tribal communities from all over the world are totally dependent on Corresponding Author: Penchala Prasad Goli, Regional Ayurveda forest product. Tribal communities possess knowledge of plants, Institute for Fundamental Research, Pune, Maharashtra, India, Phone: their parts, and uses for food and medicine. They collect the plant +91 9441654500, e-mail: [email protected] parts, namely fruit, pod, flower, seed, leaf, rhizome, root, tuber, and How to cite this article: Gurav AM, Kolhe R, Goli PP, et al. Exploration of stem, in particular seasons and consume raw or store for privation Traditional Pickle Recipes Prepared by Tribal of Jawhar and Shahapur as food or medicine. Forest Divisions. J Drug Res Ayurvedic Sci 2019;4(1):1–7. There are some areas in India still having tribal communities Source of support: Central Council for Research in Ayurvedic Sciences who totally depend on forest and live their traditional system of Conflict of interest: None dietary and medicinal practices. In Maharashtra, majority of the tribal communities are found in Jawhar, Mokhada, Palghar, and Shahapur forest divisions. Supplementary food such as pickles Gorthan, Dadade, Medhi, Khand, Pochada, Vaki, Pinjal, Baste, of five wild fruits narrated by Mahadev Koli tribe1 and wild edible Bhonpada, Ghaypatpada, and Kumbiste forest ranges of Jawhar fruits utilized by Mahadev Koli tribe was also reported.2 Tribal forest division. Informations on dietary preparations were gathered communities from Maharashtra are being consuming leaves3 and from tribal communities, namely Katkari, Kolams, and Madia Gonds wild fruits.4,5 Similarly, in Kerala, seed, root, rhizome, stem, and and other tribes like Bhils, Gonds, Mahadev Kolis, Malhar Kolis, and shoot are being eaten by the tribal.6 In India, about 300 plants Kokans. species are reported as food resources and are being used by the tribal communities.7,8 Materials and Methods The present communication deals with the pickle recipes traditionally prepared and consumed by the tribes from Jawhar Information Collection and Shahapur forest divisions of Thane forest circle which was not The information on preparation of pickles from wild edible plants reported in the earlier literature. were gathered/documented from the local people or tribal dwelling adjacent to the forest area while recording interviews. Study Area Shahapur and Jawhar forest divisions were selected for Plant Collection ethnobotanical survey which comprises Shenva, Dhasai, Kudshet, Plant material, such as fruit and shoots etc., was collected during Shirgaon, Shilottar, Kasara, Thalghat, Dand, Umbravane, Latifvadi, the survey of Shahapur and Jawhar forest divisions with the Dhobipada, Susarwadi, Pingalwadi, Kashti, Kalbhonda, Waghwadi, help of knowledge providers and local health practitioners. The Sawarshet, Sajivali, and Murbipada of Shahapur forest division and photographs of plant material, such as flowering and fruiting twigs, Gangodi, Kharonda, Chambharshet, Kharoni, Tilondas, Kasatwadi, were collected for identification of species.

© The Author(s). 2019 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (https://creativecommons. org/licenses/by-nc/4.0/), which permits unrestricted use, distribution, and non-commercial reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. Traditional Pickle Recipes Prepared by Tribal of Jawhar and Shahapur Forest

Identification and Authentication Pickle Preparation from shyonak—Oroxylum indicum The collected plant material of pickle preparation was identified (L.) Kurz. (Bignoniaceae) with the help of flora.9–11 Table 2: Ingredients required Herbarium Preparation S. no. Ingredient Botanical name Family Quantity 1 Shyonak— Oroxylum Bignoni- 1 kg Herbarium specimens of the collected plant species were prepared 12 tender green indicum (L.) aceae by following the standard methodology, and voucher specimens pods Kurz were deposited in the institute’s herbarium with accession numbers 2 Fenugreek seed Trigonella Fabaceae 20 g as given in Table 1. foenum- graecum L. Method of Preparation of Pickles by Tribal 3 Red chili powder Capsicum Solanaceae 20 g Selected population of tribal people from Shahapur and Jawhar annuum L. forest divisions who traditionally collect the forest produce and 4 Edible salt – – 60–70 g few healers who gather the pods, fruits, and shoots of plants during 5 Sunflower oil Helianthus Asteraceae 500 mL the seasons from the forest areas for preparation of pickles were annuus L. interviewed. 6 Achar masala contains the following ingredients: 250 g the quantity of individual ingredients is not Preparation and Preservation of Material given on packet • Chili powder Capsicum Solanaceae Pods, fruits, shoots, and stem parts collected from the forest were annuum L. washed with water, dried on cotton cloths, and chopped in required • Mustard dal Brassica nigra Brassi- size with the help of knife/chopper. Later, they stored these pieces (L.) WDJ Koch caceae in a plastic container by adding required amount of edible salt and • Fenugreek Trigonella Fabaceae little amount of water to make salt water. It will be stored for 1 or 2 foenum- years in the salt water. As per the requirement, the preserved material graecum L. will be taken out and mixed with pickle spices especially prepared • Edible for the preparation. Among the oils, in general, they used soybean, common salt sunflower, or mustard oil for the preparation. Oil is first heated and • Edible cotton Gossypium Malvaceae then cooled to room temperature and utilized in the preparation. seed oil hirsutum L. Spices used for the pickle preparations vary for respective pickle • Compounded Ferula assa- Apiaceae preparation. asafetida foetida L.

Table 1: Details of herbarium and accession numbers Name of the plant S. no. Local name Sanskrit name Botanical name Family Accession number GPS location 1 Tentu Shyonaka Oroxylum indicum (L.) Kurz. Bignoniaceae 14268 N 19°56.751; E 073 06. 302 (3 m) 2 Kharshingi Svetapatala Radermachera xylocarpa (Roxb.) Roxb. Bignoniaceae 14225 N 19°25.227; E 073 ex K.Schum. 26. 790 (3 m) 3 Bamboo Vamsha Bambusa arundinacea (Retz.) Willd. Poaceae 14356 N 19°43.733; E 073 07. 110 (3 m) 4 Banana Kadali Musa × paradisiaca L. Musaceae 4262 N 19°51.821; E 073 17. 378 (3 m) 5 Rai avala Lavali Phyllanthus acidus (L.) Skeels Phyllanthaceae 14449 N 19°53.200; E 073 10. 599 (4 m) 6 Awala Amalaki Phyllanthus emblica L. Euphorbiaceae 14049 N 19°24.348; E 07324. 007 (3 m) 7 Toran Ghonta Ziziphus rugosa Lam. Rhamnaceae 14382 N 19°24.548; E 073 23. 675 (3 m) 8 Pendharun Mahapindi Gardenia turgida Roxb. Rubiaceae 14390 N 19°41.608; E 073 09. 793 (3 m) 9 Bhokar Slesmataka Cordia dichotoma G. Forst. Boraginaceae 14118 N 19°58.879; E 073 02. 163 (3 m) 10 Kakad Kinikirath Garuga pinnata Roxb. Burseraceae 14313 N 19°46.884; E 073 11. 973 (3 m) 11 Karvanda Karmarda Carissa congesta Wight. Apocynaceae 14115 N 19°26.134; E 073 24. 234 (4 m)

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Figs 1A to D: Prepared pickles by tribal of Jawhar and Shahapur Forest divisions: (A) Pickle of tender pod of shyonak; (B) Pickle of tender pods of Kharshingi; (C) Pickle of tender bamboo shoot; (D) Pickle of awla fruit

Procedure Procedure Take 1 kg of tender green pods of shyonak and then add 20 g of Washed and dried pods are cut into small pieces of 3–4 cm size, and fenugreek seed, 20 g of red chili powder, 70 g of salt, and 250 g of required amount of salt is added in it and stored for further procedure achar masala. Mix well and add 500 mL of sunflower oil and then (Fig. 1A). While making pickle, take the pieces (1 kg) from the salt fill it in an airtight plastic container for storage. After a minimum water and then add 20 g of fenugreek seed, 20 g of red chili powder, of 15 days, it is ready to use (Table 2). 70 g of salt, and 250 g of achar masala. Mix well and add 500 mL of sunflower oil and store it in an airtight container (Fig. 1B and Table 3). Pickle Preparation from Kharshingi—Radermachera Pickle Preparation from Bamboo—Bambusa xylocarpa (Roxb.) Roxb. ex K Schum. (Bignoniaceae) arundinacea (Retz.) Willd. (Poaceae) Table 4: Ingredients required Table 3: Ingredients required Botanical S. no. Ingredient Botanical name Family Quantity S. no. Ingredient name Family Quantity 1 Kharshingi— Radermachera Bignoni- 1 kg 1 Bamboo— Bambusa Poaceae 1 kg tender green xylocarpa (Roxb.) aceae tender shoots arundinacea pods Roxb. ex K. (Retz.) Willd. Schum. 2 Fenugreek Trigonella Fabaceae 20 g 2 Fenugreek Trigonella foenum- Fabaceae 20 g seed foenum-grae- seed graecum L. cum L. 3 Red chili Capsicum annuum Solanaceae 20 g 3 Red chili Capsicum Solanaceae 20 g powder L powder annuum L. 4 Edible salt – – 60–70 g 4 Edible salt – – 60–70 g 5 Sunflower oil Helianthus annuus Asteraceae 500 mL 5 Soybean oil Glycine max Leguminosae 500 mL L. (L.) Merrill. 6 Achar masala: ingredients as above 250 g 6 Achar masala: ingredients as above 250 g

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Procedure Table 7: Ingredients required Take 1 kg, 3- to 4-cm-long pieces of tender shoots of bamboo and S. no. Ingredient Botanical name Family Quantity then add 20 g of fenugreek seed, 20 g of red chili powder, 70 g of 1 Keli—tender Musa × Musaceae 1 kg salt, and 250 g of achar masala. Mix well and add 500 mL of soybean inner paradisiaca L. oil and store it in an airtight container (Fig. 1C and Table 4). pseudostem 2 Fenugreek Trigonella Fabaceae 20 g Pickle Preparation from Bhokar: Cordia dichotoma G. seed foenum- Forst (Boraginaceae) graecum L. Table 5: Ingredients required 3 Red chili Capsicum Solanaceae 20 g powder annuum L. S. no. Ingredient Botanical name Family Quantity 4 Edible salt – – 60–70 g 1 Bhokar— Cordia Boraginaceae 1 kg 5 Sunflower oil Helianthus Asteraceae 500 mL unripe fruit dichotoma G. annuus L. Forst 6 Achar masala: ingredients as above 250 g 2 Fenugreek Trigonella Fabaceae 20 g seed foenum- 70 g of salt, and 250 g of achar masala. Mix well and add 500 mL of graecum L. sunflower oil and store it in an airtight container (Table 7). 3 Red chili Capsicum Solanaceae 20 g powder annuum L. Pickle Preparation from Rai avala—Phyllanthus acidus 4 Edible salt – – 60–70 g (L.) Skeels (Phyllanthaceae) 5 Sunflower oil Helianthus an- Asteraceae 500 mL nuus L. Table 8: Ingredients required 6 Achar masala: ingredients as above 250 g S. no. Ingredient Botanical name Family Quantity Procedure 1 Rai avala— Phyllanthus aci- Phyllan- 1 kg mature fruits dus (L.) Skeels thaceae Take 1 kg of unripe fruits of bhokar; cut into two pieces and remove 2 Fenugreek Trigonella Fabaceae 20 g the seeds; and add 20 g of fenugreek seed, 20 g of red chili powder, seed foenum-grae- 70 g of salt, and 250 g of achar masala. Mix well and add 500 mL of cum L. sunflower oil and store it in an airtight container (Table 5). 3 Red chili Capsicum an- Solanaceae 20 g Pickle Preparation from Kakad—Garuga pinnata Roxb. powder nuum L (Burseraceae) 4 Edible salt – – 60–70 g 5 Soybean oil Glycine max (L.) Leguminosae 500 mL Table 6: Ingredients required Merrill. Botanical 6 Achar masala: ingredients as above 250 g S. no. Ingredient name Family Quantity 1 Kakad—im- Garuga pin- Burseraceae 1 kg Procedure mature nata Roxb. fruits Take fresh 1 kg of washed and cleaned fruits of rai avala and then 2 Fenugreek Trigonella Fabaceae 20 g add 20 g of fenugreek seed, 20 g of red chili powder, 70 g of salt, seed foenum- and 250 g achar masala. Mix well and add 500 mL soybean oil and graecum L. then store it in a plastic container (Table 8). 3 Red chili Capsicum Solanaceae 20 g powder annuum L. Pickle Preparation from Awala—Phyllanthus emblica L. 4 Edible salt – – 60–70 g (Phyllanthaceae) 5 Sunflower Helianthus Asteraceae 500 mL oil annuus L. Table 9: Ingredients required 6 Achar masala: ingredients as above 250 g S. no. Ingredient Botanical name Family Quantity Procedure 1 Awala—fresh Phyllanthus Phyllan- 1 kg and salted emblica L. thaceae Take 1 kg of immature fruits of kakad and then add 20 g of fenugreek dried fruits seed, 20 g of red chili powder, 70 g of salt, and 250 g of achar masala. 2 Fenugreek Trigonella Fabaceae 20 g Mix well and add 500 mL of sunflower oil and store it in an airtight seed foenum-grae- container (Table 6). cum L. Pickle Preparation from Keli—Musa paradisiaca L. 3 Red chili Capsicum an- Solanaceae 20 g (Musaceae) powder nuum L. 4 Edible salt – – 60–70 g Procedure 5 Soybean oil Glycine max (L.) Leguminosae 500 mL Take 1 kg of tender inner pseudostem of keli; cut into pieces of 2 Merrill. to 3 cm; and add 20 g of fenugreek seed, 20 g of red chili powder, 6 Achar masala: ingredients as above 250 g

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Procedure Pickle Preparation from Karvanda—Carissa congesta Take 1 kg of awala fruits either fresh or dried after adding salt; Wight. (Apocynaceae) if salted dried pieces (fruits are cut into small pieces and coated Table 12: Ingredients required with edible salt dried under sunlight and preserved in an airtight container) are used, then first dip in water to moisten it and add S. no. Ingredient Botanical name Family Quantity 20 g of fenugreek seed, 20 g of red chili powder, 70 g of salt, and 1 Karvanda— Carissa congesta Apocynaceae 1 kg 250 g of achar masala. Mix well and add 500 mL soybean oil. Store unripe fruits Wight. it in earthen pots or in an airtight plastic container for 15 days and 2 Fenugreek Trigonella Fabaceae 20 g then it will be ready to use (Fig. 1D and Table 9). seed foenum-graecum L. Pickle Preparation from Toran—Ziziphus rugosa Lam. 3 Red chili Capsicum an- Solanaceae 20 g (Rhamnaceae) powder nuum L. 4 Salt – – 60–70 g Table 10: Ingredients required 5 Sunflower oil Helianthus an- Asteraceae 500 mL S. no. Ingredient Botanical name Family Quantity nuus L. 1 Toran—imma- Ziziphus rugosa Rhamnaceae 1 kg 6 Achar masala: ingredients as above 250 g ture fruits Lam. 2 Fenugreek Trigonella Fabaceae 20 g seed foenum-grae- Procedure cum L. Take 1 kg of unripe fruits of karvanda, wash in water and then cut 3 Red chili Capsicum an- Solanaceae 20 g into two pieces, and again place it in water to remove white latex powder nuum L. of fruits and drain the water through a sieve. Add 20 g of fenugreek 4 Salt – – 60–70 g seed, 20 g of red chili powder, 70 g of salt, and 250 g of achar masala. 5 Sunflower oil Helianthus an- Asteraceae 500 mL Mix well and add 500 mL of sunflower oil. Store it in an airtight nuus L. container (Table 12). 6 Achar masala: ingredients as above 250 g Result and Discussion Procedure During the survey, it was observed that Shahapur and Jawhar Take 1 kg of washed and cleaned fresh fruits of toran and then add 20 g forest divisions of Thane forest circle cover a large area of forest of fenugreek seed, 20 g of red chili powder, 70 g of salt, and 250 g of which includes a variety of medicinal and edible plants like achar masala. Mix well and add 500 mL sunflower oil. Store it in earthen pendharun, kakad, kharshingi, shyonaka, bholar, banana stem, rai or plastic pots for 15 days and then it will be ready to use (Table 10). awala, awala, and toran. The main staple foods of these areas are rice, millet, niger, black gram, and pigeon pea. These areas are Pickle preparation from Pendharun—Gardenia turgida rich source of wild products which are collected by the local tribal Roxb. (Rubiaceae) for their additional nutritional value, taste, and medicinal value. Pickles prepared by the tribes are stored for 2–3 years and used as Table 11: Ingredients required supplementary food and medicine. The preparation of pickles from S. no. Ingredient Botanical name Family Quantity Oroxylum indicum (L.) Kurz is used in the meal to alleviate flatulence, 1 Pendharun— Gardenia turgida Rubiaceae 1 kg from Radermachera xylocarpa (Roxb.) Roxb. ex K.Schum. is used to unripe fruits Roxb. control blood sugar levels, whereas from Bambusa arundinacea 2 Fenugreek Trigonella Fabaceae 20 g (Retz.) Willd., Ziziphus rugosa Lam., Carissa congesta Wight, and seed foenum-grae- Cordia dichotoma G. Forst are being eaten to increase strength cum L. of human body. These recipes are known to only selected tribal 3 Red chili Capsicum an- Solanaceae 20 g people, and due to employment in the nearby urban areas, many powder nuum L. of the young generations are shifting from their natural habitat 4 Salt – – 60–70 g and knowledge of preparations of recipes and identification of plants are vanishing from their tribal community. Therefore, the 5 Sunflower oil Helianthus an- Asteraceae 500 mL forest department should take some steps to organize the tribal nuus L. camps to develop a small-scale industry to prepare and sell the 6 Achar masala: ingredients as above 250 g forest products that would be beneficial to the forest department, tribes, and common population to obtain these unconventionally Procedure prepared nutritious forest products. Many workers from India Take 1 kg of fresh and cleaned fruits of pendharun; cut into two reported that the list of plants that are eaten/consumed raw or pieces and remove the seeds; and add 20 g of fenugreek seed, cooked by the tribal people1 should be compiled and a standard 20 g of red chili powder, 70 g of salt, and 250 g of achar masala. operating procedure should be prepared, documented, and Mix well and add 500 mL of sunflower oil. Store it in an airtight commercialized. It would be a great achievement toward the container (Table 11). preservation of this vanishing knowledge.

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Conclusion 4. Vartak VD, Ghate VS. Alu-Meyna laxiflora Robyns a less known but promising wild fruit tree for tribal areas of Western Maharashtra. Tribal people are proverbial with plants and fruits available in their Higher Plants Indian Subcontinent 1994;3:99–103. native place. They prepare pickles using their traditional method 5. Ghate VS, Kulkarni DK, Upadhye AS. Karvanda (Carissa L.): an of preparation and use them in certain ailments. Steps should be underutilized minor fruit of India. Plant Gen Res Newsletter taken to identify the strength in the field of food industries and 1997;109:20–21. small-scale industry to prepare and sell the forest products that 6. Yesodharan K, Sujana KA. Wild edible plants traditionally used by would be beneficial to forest department, tribes, and common the tribes in the Parambikulam Wildlife Sanctuary, Kerala, India. Nat population. Product Radiance 2007;6(1):74–80. 7. Nene YL. Plant species utilized as food during famines and their Acknowledgments relevance today. Asian Agri History 2004;8:267–278. 8. Jain SK, Sinha BK. Ethnobotanical aspects of life support species–some Authors are highly thankful to the Director General, CCRAS, for emergency and supplementary foods among aboriginals in India. providing funding to this project and encouragement during the In Life Support Species: Diversity and Conservation. Proceedings project period and to Chief Conservator of Forest, Thane forest of the CCS/ICAR International Workshop on Maintenance and circle for granting necessary permission and providing necessary Evaluation of Life Support Species in Asia and the Pacific Region; 1987. cooperation and guidance during the survey period. pp. 4–7. 9. Singh NP, Karthikeyan S, Lakshminarasimhan P, et al. Flora of References Maharashtra State-Dicotyledons, vol. 1, Calcatta: Botanical Survey 1. Chothe A, Patil S, Kulkarni DK. Unconventional wild fruits and of India; 2000; p. 495. processing in tribal area of Jawhar, Thane District. Biosci Discov 10. Singh NP, Karthikeyan S, Lakshminarasimhan P, et al. Flora of 2014;5(1):19–23. Maharashtra State-Dicotyledons, vol. 2, Calcatta: Botanical Survey 2. Kulkarni DK, Kumbhojkar MS. Ethnobotanical studies on Mahadeokoli of India; 2001. pp. 575, 576, 909, 873, 123, 417, 320. tribe in Western Maharashtra-Part III. Non-convential wild edible 11. Lakshminarasimhan P, Sharma BD, Karthikeyan S, et al. Flora of fruits. J Econ Taxon Bot (Addl Ser) 1992;10:151–158. Maharashtra State: Monocotyledones, vol. 89, Flora of India, Series 3. Vartak VD, Kulkarni DK. Monsoon wild leafy vegetables from hilly 1996. p. 412. regions of Pune and neighbouring districts, Maharashtra State. 12. Rao RR, Sharma BD. A manual for herbarium collections. Botanical J Econ Tax Bot 1987;11(2):331–335. Survey of India; 1990. pp. 5–19.

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