Shevla: The Monsoon Special Food
Image Credit: Image credit: Shutterstock| Edible Shelva

Local fruits and vegetables that are in season are no less than a powerhouse of nutrients that support a healthy immune system and metabolism as the seasons change. Shevla Yam is one such seasonal vegetable from Maharashtra that is eaten during the rainy season. After the first rains, the soil in the hills and woods of Maharashtra sprouts the wild vegetable known as shewla/Shevla/Shevul/Dragon stalk yam. It is highly regarded by several communities in Maharashtra. During the monsoon season, one craves this delicacy. 

What is Shevla? 

It is an uncultivated wild vegetable that appears in Maharashtra's hills and forests following the first rain. It has a single stalk with a stems and a hollow pod or bud inside, and is also known as Jungli Suran in Hindi. Experts claim that the spadix's colour indicates how mature the seasonal veggie is. It is also belived that a tribal lady can predict the monsoon's arrival by observing how quickly it grows. It is a specialty in many Marathi homes, especially those who enjoy prawns and is sold in local markets. 

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Shewle requires careful preparation. They are members of the yam family, just like Suran and Arbi, and because of their high oxalate content, which can irritate the throat and cause allergic reactions, they must be prepared with a souring or astringent ingredient. As a result, it is traditional to prepare shewla with kakda, a seasonal astringent fruit that becomes available around the same time. 

Here's how to prepare it with Garuga or kakad fruit in case you want to give it a shot. 


100 g shevla 

Garuga or kakad fruit (twice the quantity of fruit for every cup of sliced shevla) 

2 onions, chopped 

3 green chillies, chopped     

1/2 tsp turmeric powder 

1 tsp garam masala 

1 heaped tbsp fresh coconut, grated 

Fresh coriander, chopped, for garnish 

2 tbsp oil 

Salt to taste 


Discard the lowest portion of the shevla stalk, which is where the ribbed bright yellow section starts, as well as the tough outer leaves. Slice thinly horizontally, then cook in water with kakad for 20 to 30 minutes. Taste the water, then discard it. Boil it again with extra fruit or a little tamarind if your throat is scratchy. Throw away the water. The green chilies and onion should be stir-fried in oil in a hot skillet until the onion is just beginning to brown. The cooked shevla, salt, and turmeric powder can now be added. Garam masala, freshly grated coconut, and coriander should be added last.