Wild Vegetables Festival at Bhomale

The wild vegetables dishes beautifully arranged with flowers at Bhomale

I read about the Wild Vegetables Festival in the newspaper. It was organised by an NGO called Kalpvriksh, which I had heard about so I knew it would be worthwhile. The festival was organised over three Sundays, one of which I had already missed, the second was at Kharpud, where an estimated 500 people were to arrive. I decided to skip that. The third and the last was to be at Bhomale, 93 kms away from Pune, the farthest of the three, so I knew there wouldn’t be much of a crowd.

Swayamvar Pure Veg. at Khed.

Since hiring a cab would have been too expensive for me alone, I spread word about it asking if there are people who want to join me. I promptly received confirmations and on 24^th September at 7 a.m a group of us 6 girls set out for Bhomale.

Lovely scenery on the drive.

You may like my blog post on Cuisine of the Lepchas in Dzongu.

 A lake that we passed.

We stopped for breakfast at Swayamvar Pure Veg. Here's the location on Google maps. It’s useful mentioning these things in case there are others who want to stop. The toilets were clean and the vada-pav was delicious J

The gathering under the canopy of trees. 

At around 11.30 we reached Bhomale and were met with a sight of all villagers assembled under a canopy of trees with their dishes arranged beautifully with flowers. I met the coordinator from Kalpvriksh, Pradeep Chavan, whom I had been in touch with and sat down for the event to begin.

Bhomale, is a village with a population of around 150 in 35 houses. Many generations ago the tribal people of this place called Mahadev Koli, were hunters and gatherers and practiced no agriculture. Now-a-days, people have their kitchen garden where they grow vegetables like pumpkin and ridge gourd. Outside of the forest limits, people have plots of lands where they grow finger millet, rice and barnyard millet. But I was told this is a more recent trend. People still gather from the forest surrounding their village. 

I asked this beautiful lady with the 'nath' (nose-ring) if I could take her picture. She promptly took the pallu over her head and posed :-)

From the months from June to September, during the Monsoon, is the peak time when the forest is bountiful with wild vegetables, berries, nuts and roots. Bhomale sees heavy rainfall every year (around 1000 mm), but that notwithstanding people venture into the forests to gather food. Any excess produce is dried or cured and preserved for the other months when forest supplies are scarce. Because of the climate, the wild vegetation is also unique to the place. Of late, people have also started buying cultivated vegetables and grains from the nearest shop which is a 30 kms walk!

As is the custom traditionally In India, men and women were seated separately for the event. I turned to observe the women seated beside me. It was a special occasion for the village, since it was a Wild Vegetables Festival and people like me from the cities were visiting. So they had worn their best sarees, most draped in ‘navvari’ style (‘nav’ means nine), where the nine-yard saree is draped like a dhoti on the lower part of the body. They had also worn a nose ring very typically Maharashtrian, called the ‘nath’. They all looked beautiful J

Women performing 'Aarti' to the food keeping with the Indian tradition of worshipping food as God. 'Annam Brahma'.

A welcome song by the children. 

Another song by a lady. 

The Forest official V.P. Kadam giving an inspirational speech. 

It’s needless to say that I had been eyeing the plates laden with food since the time I arrived. So I took a few close up pictures and enquired with the women as to what the vegetable were.

After some time, the main event started, with Chief guests, speakers, welcome songs so on and so forth.

A dish prepared from the tender stem of sweet potato leaves. 

A seed called 'Chahechabar'- aids in digestion. The spelling is phonetic. You can also the the fruit of the 'Chahechabar'.

You may like my blog post on Himachali/Pahari cuisine.

A variety of wild eggplants called 'Chichurde'. 

The leafy vegetable is a dish made of drumstick leaves and to the left is a dish made of wild gooseberries. This was served with bhakris (flatbread) made of rice flour.

One of the forest officials, V.P. Kadam, gave a very impressive talk on the bio-diversity of the place and the importance to preserve the culinary heritage. Falling for false aspirations’, the village people have stopped valuing the food which their communities have been eating for ages and have started to increasingly buy common vegetables from the market 30 kms away. He said if the people don’t uphold their culinary and food heritage, it will be lost to the generations to come. He reinforced the importance of being proud of what they have- something the city people envy- clean air, proximity to the forests and food provided by the forests which is completely devoid of chemicals or adulteration.

Since these are uncultivated foods, he also stressed that people who want to sell the forest produce must be mindful of the way they harvest, so as to leave the seeds and stalks for the produce the following year.

Clockwise from Left: 'Kusraachi Bhaji', root vegetable called 'Tambooli' which stays good for 3 months and a dish made with wild gooseberries. 

Dishes in the forefront: To the left is flatbread made of finger millet (ragi, nachni) with Garlic chutney and to the right is a dish called 'aloowadi' made with colocasia leaves. It's also called 'patra' in Gujarati and 'pathrode' in Himachal Pradesh.

You may like my blog post on Kumaoni cuisine.

Top: Finger millet flatbread and a dish made with drumstick leaves. Bottom is 'varai laddoo' a sweet prepared with barnyard millet.

A seed called 'Kombaale'. It had a bitter aftertaste and is believed to be good for diabetics. 

A spoonful of everything on my plate :-) 

After his talk as well as by some other people including village people, we formed a queue to sample the food which was now moved to the table. There were around 15 different kinds of dishes prepared by the women and we were given samples of it on plates. The dishes tasted very unique and some were hot on account of the chilli powder used liberally!

The 'Devraai' beyond the temple.

After the sampling, we were invited for a proper lunch of rice, daal and curry to another place. After the crowd left, I spent some time sketching the dense green forest beyond the temple. The temple is of Lord Bhairav, a form of Lord Shiva and women are not allowed to enter inside. Beyond the forest is what is called ‘Devraai’ in Marathi, meaning ‘garden/orchard of the Gods’- ‘Dev’ meaning God. Devrais are believed to be presided over by forest deities and nymphs and no one can take away even a twig or a leaf from the Devrai, leave alone cutting trees. Doing so would be a gross violation to the forest deity and would invoke their wrath which is not a good idea since these people subsist on the forest surrounding it. This belief has ensured the survival of these forest pockets which have been around for thousands of years and has survived the greed of land sharks. As outsiders, we were instructed to not even go near it. I wanted to do some sketching of the Devrai so I chose a spot near the temple for a better view and I was asked to move farther away.

I was inspired to draw the Forest Nymph after visiting Bhomale, so here's my illustration posted on my Art page, Purple Soul. 

A glimpse of the village.

People gathered for lunch in the village school. 

The 'normal' lunch!

I did a quick sketch and soaked up the green view as much as the time constraint would permit and joined the rest of the group for a meal of rice, daal and dried peas curry. Most of the people were almost finishing so I joined the forest officials. The women had reserved some extra portions of the wild vegetables for the forest officials and since I was seated with them I got a second generous helping of those.

A group picture with the women of Bhomale. 

After lunch, we visited the home of one of the women where I asked to see the uncooked wild vegetables. They said that all that they gather is eaten the same day, excepting the ones that are dried and cured. They showed me a few of those. I hope to go some day with them to gather food and document that too.

Barnyard Millet also called 'varai' in Marathi.

Finger millet. 

I bought some finger millet and barnyard millet from them which are completely organic in the truest sense. And came back home with a refreshed mind and heart and belly :-) 

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A Visit to a Jaggery Making Unit.

Fresh jaggery straight from the molds.

I use a lot of jaggery in my cooking. We use it as a sugar substitute wherever possible, use it in sweets in place of sugar and even eat it with jowar bhakri (flat bread made of sorghum flour). But I did not know how the jaggery that I eat every day is made or comes from, until yesterday.

Stacks of sugarcane waiting to be crushed. 

We had been to a village called Phulgaon, near Pune, and as we were exiting the village, we spotted a small jaggery making unit. I had luckily carried my camera and could take pictures and also enquire with the person there about the whole process of making jaggery.

The motorized crusher and the outlet for the juice. 

The juice is filtered through a strainer. 

Jaggery making workshops are usually located next to sugarcane fields. The sugarcane is washed and put into a motorized crusher, and the juice is collected in a cauldron through a strainer to remove floating impurities. 

The juice is pumped through a pipe into a cauldron.

In earlier days, crushers were driven by oxen. The juice is pumped into a giant cauldron with a capacity of 1000 litres. 

The capacity of the cauldron is 1000 litres. 

I asked this man if I could stir the juice for sometime. He refused saying that the ladle would be too heavy for me. He does this for 2.5 hours at a stretch!! 

The juice boiling away and the foam on top. 

A man with a long slotted ladle keeps stirring the juice for about 2 and half hours till the juice evaporates and becomes 1/3 of its original volume. He also keeps removing the scum and other impurities that gathers on top while the liquid is boiling. Some lime is also added to the liquid to separate impurities which gather and float on the top, which is removed.

The scum. 

The fibrous matter that remains after crushing the sugarcane (called bagasse) is used to fuel the furnace used for boiling the juice.

Jaggery being set in molds. 

Once the juice evaporates and has thickened satisfactorily, it is poured into shallow vats where it is allowed to cool and solidify. After it solidifies into a soft substance, it is pressed into desired molds into various shapes and sizes.

Jaggery ready to be sold. 

The bagasse being fed into the furnace. 

I chatted up with the supervisor of this unit for a few minutes. He said they process around 1000 kgs of sugarcane per day and that 1000 kgs of sugarcane yields around 1000 litres of juice. 

Fresh sugarcane juice in a jaggery making unit. 

He generously offered us some fresh sugarcane juice and some fresh jaggery straight from the mould. We thanked him and returned to the city on a sugar high.

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Pune's Oldest 'Olx' and 'Quikr', long before the Internet: Juna Bazaar.

Scorpion shaped wall-pegs, damsel shaped bottle opener and betel nut crackers.

It’s been over 4 years since we came to Pune, and although I had visited the Juna Bazaar twice earlier to pick up scrap for Recycling, I decided to visit again, but this time, with a traveler’s perspective. And I’m glad I did, because I could appreciate and observe the bazaar more than before.

A box with compartments for betel leaves and nuts. 

The Juna Bazaar is a market for old and second hand goods, as the word ‘juna’ which means ‘old’ in Hindi, suggests. It’s a make shift market, stretching over half a kilometer, that is set up on every Sunday and Wednesday from 9 am to 6 pm on Veer Tanaji Ghorpade road in Kasba Peth. 

I am usually petrified of crowds but I braved this one. 

If you are visiting this market be prepared to wade through the crowd and narrow spaces. I entered the market and was casually strolling and stopping by at stalls to take pictures and occasionally chat up with the sellers. I stopped at one antique seller’s stall and casually enquired from where he sources these antique items. Instead of answering my question, he asked me where I am from. I told him I’m from Pune but I’m visiting the market for the first time. (Yes, I know I lied!!). He laughed and said that he guessed that because the locals never ask that question. He invited me to sit on the footrest of the scooter that was parked next to him and I took a short leap over his precious collection and sat down. He proceeded to show me various items from his stall. 

Nizam Bhai and the scooter next to him where I sat. 

Some of the coins he showed me dated back to Shivaji Maharaj and Aurangazeb’s time, which is almost over 300 yrs old. He said he sources things from various places. The coins are usually from villages and farms and fields, because in the earlier days before the banking system, people kept their money safe by burying it in the fields, in pots. Some people also part with their own collection. A lot of interesting brassware was sold by people who could no longer keep up with the demands of this high maintenance metal.

Old coins in the denominations of one paisa and pice. 

Coins from Shivaji Maharaj's time. Note the words 'Chhatrapati' and 'Raja' in Hindi on the coins. 

Coin collection.

Silver coins from Aurangazeb's time, made in Surat. 

The coins at his stall as well as in other stalls was priced between Rs 50 to Rs 300 depending on its antiquity.

Anklets for humans and animals like cows and elephants. 

Door knockers. 

I asked him how old this market was. He said the market has been thriving since the reign of the Peshwas, since over 300 years. He said he is in his 60’s now and remembers tagging along, as a young child with his grandmother, who herself had been selling antique items at the bazaar for a very long time. My guess is that when the city started expanding, the oldest original market of Pune, which was outside Shaniwarwada, diversified around 150 yrs ago, into the vegetable market at Mandai and the Juna bazaar for second-hand items.

This bowl shaped item is used for massaging the legs. 

If you visit the Juna bazaar, do visit this friendly seller, Nizam Bhai, who offered me tea and also showed me a few clippings of newspapers and magazines in which he had been mentioned. I thanked him for the information and his hospitality and proceeded to explore the other stalls.

A 1920 model of a Marine telescope. 

A seaman's box containing a compass, magnifying glass and telescope. 

The antiques range from interesting brass home décor items like vases and lanterns, door knockers shaped like lions and elephant heads, scorpion shaped wall-pegs, to kitchen items like tortoise shaped vegetable graters and artistically designed betel nut crackers and boxes to miscellaneous items like a 1920 model of a Marine telescope, a brass coal iron and a receptacle shaped like a cow for offering holy water. Prices ranged from Rs 250 to Rs 3000 depending on the item.

A vegetable grater shaped like a tortoise. 

A tiny brass coal iron box. 

Horns and sand clocks. 

I chatted up with another seller and he told me that not all items that are labelled as ‘antique’ are actually antique. There are factories, mostly based in Delhi, which manufacture copies of the original antique pieces.

A tiny antique gramophone. 

A genie's lamp. Yes, I did make a fervent wish! 

A cow shaped vessel for holy water. 

It says telescope made for the Royal Navy. 

A beautiful fish shaped lock with equally beautiful keys. 

Apart from antiques, you also find other second hand household goods like refrigerators, blenders, pots and pans and stoves, and electronic appliances like computer parts and television screens, phones and also car batteries and type writers! There are also various second hand tools like spanners, axes, shovels, chains and pulleys for construction work. 

Half used bottles and tubes of paint. 

Old phones. 

Old refrigerators. 

Pans, stoves, and cookers. 

Steel utensils. 

Although it is Juna bazaar, you also have some stalls selling new items like suitcases, bags, goggles and eyewear, shoes and apparel.

Hardware equipment like pliers, spanners, screwdrivers. 

Suitcases.

Jeans priced at Rs 80! Really cheap. 

Car batteries. 

Reflection on the eyewear. 

The shoes section. 

If you are tired after walking around, there are stalls that sell vada pav, cucumbers and lemonade.

Vada pav stall. 

Cucumbers to beat the heat. 

Things to keep in mind if you plan to visit Juna bazaar:

·         The market is open only on Sundays and Wednesdays between 9 am to 6 pm.

·         Be prepared to walk around a lot.

·         Carry water to keep yourself hydrated. I did not see any shops selling bottled water.

·         I usually don’t bargain, although others would recommend it. Use your discretion.

·         Go through the antique section carefully. There are many interesting items and unless you look closer, you wouldn’t know what it is.

·         Enjoy the experience.

Typewriters. are there people who use them? 

Foot rest for polishing your shoes, seen commonly at Mumbai railway stations. 

Horse shoes. 

Coal operated stoves.