Forests of Surguja Keep Ancient Culinary Tradition Alive Through Sharu Greens and Dried Sukti Villagers in Chhattisgarh's Surguja region harvest wild Sharu greens to prepare sun-dried Sukti. Cooked with rice starch and tomatoes, this centuries-old forest delicacy remains an essential part of rural diets. In the forested rural settlements of the Surguja region in Chhattisgarh, indigenous food traditions rooted deeply in local ecology continue to thrive across generations. Gathering naturally growing wild flora to enrich daily nutrition remains a defining lifestyle practice among forest-dwelling communities. Among these natural provisions, wild Sharu greens occupy an indispensable spot on the traditional village platter. Sun Drying and Long-Term Preservation as Sukti According to Ramnath Kindo from Askara village, Sharu greens grow naturally in the depths of the forest, where local residents seek them out during their foraging routines. Once collected, the fresh leafy produce is thoroughly dried under direct sunlight, transforming it into a durable commodity known locally as Sukti. After drying completely, the leaves are ground into a powder form called Guda and carefully stored for extended shelf life, allowing households to prepare meals whenever needed. Kindo notes that Sharu Sukti is rooted deep in ancestral heritage rather than being a modern innovation, as families have prepared it since the times of their forebears. Neighboring villagers readily identify the plant and incorporate it into their diets across diverse seasons depending on individual taste. Traditional Cooking Technique and the Use of Pasiya Cooking Sharu Sukti involves simple, locally sourced ingredients that accentuate its authentic earthen flavors. The dish is routinely prepared with cooking oil, garlic cloves, green chilies, and ripe tomatoes. Sharing the local recipe, a village resident named Sukhmani detailed that the greens are gently pan-sautéed in oil along with garlic and chili seasoning before tomatoes are introduced into the mix. Afterward, a small quantity of water is added alongside boiled rice starch water, locally referred to as Pasiya. Even when tomatoes are unavailable in the household, Pasiya serves as an effective cooking base. Villagers emphasize that adding Pasiya gives the curry an appealing thickness while substantially elevating the overall taste profile. Off-Season Food Security and Visitor Fascination The practice of preparing and preserving Sukti offers a major nutritional advantage during scorching summer months, enabling families to cook hearty curries even when fresh seasonal vegetables are scarce. When travelers and urban visitors arrive in the villages of Surguja, inquiries regarding Sharu Sukti are commonplace. Local residents willingly explain the history and culinary preparation of the dish, and many newcomers delight in tasting the earthy forest delicacy. This wild leafy harvest continues to hold its ground as an essential and treasured element of rural dining culture. What this means for you This traditional culinary insight highlights effective zero-waste food preservation practices originating in indigenous communities. • In Surguja: Local households gain a dependable and nutritious vegetable reserve during harsh summer droughts. It allows families to stay self-reliant without incurring heavy vegetable expenses. • Across India: Food researchers and culinary enthusiasts discover a living example of time-tested sun-drying preservation techniques. It demonstrates how indigenous methods safeguard nutritious food without artificial additives. • In Daily Cooking: Using boiled rice starch water or Pasiya provides a practical way to thicken gravies and enhance everyday curry textures. It also repurposes starch that would otherwise go wasted. • For Travelers: Visitors traveling to rural Surguja can experience an authentic regional delicacy steeped in ancestral culture. It enriches indigenous culinary tourism and connects travelers with forest traditions. Why this happened The tradition of gathering wild Sharu leaves and drying them into Sukti developed out of seasonal necessity and indigenous ingenuity. • Off-Season Vegetable Scarcity: Severe dry spells and summer heat in forest tracts often led to a stark shortage of fresh greens. Sun-drying foliage allowed villagers to build a reliable food reserve for months ahead. • Intergenerational Heritage: The botanical know-how of identifying edible forest greens has been passed down directly from ancestors. Families continue this custom as a cultural continuity and culinary pride. • Resourceful Culinary Adaptations: Remote rural kitchens lacked constant access to market produce. Substituting missing tomatoes with boiled rice starch water ensured thick, palatable curries using home-grown staples. Questions & Answers 1. Where does Sharu greens grow naturally? Sharu greens grow naturally in the wild forests of Surguja, where villagers forage for them. 2. How is Sharu Sukti prepared and preserved? Fresh Sharu leaves are thoroughly dried in the sun and then ground into powder to preserve them for future use. 3. What ingredients are used to cook Sharu Sukti curry? It is prepared using cooking oil, garlic, green chilies, tomatoes, water, and boiled rice starch known as Pasiya. 4. What is the purpose of adding Pasiya to the curry? Pasiya thickens the gravy and elevates the dish's flavor, particularly when tomatoes are unavailable. 5. Can preserved Sharu Sukti be consumed during summer? Yes, sun-dried Sukti is stored specifically so that it can be cooked during the hot summer months. https://trendkia.com/en/chhattisgarh/surguja-ke-jngalon-se-thali-taka-sharu-saga-ka-saphara-janie-sadiyon-purani-sukti-banane-ka-tarika-42055 TrendKia — Har trend, sabse pehle.