With the arrival of the monsoon season, farmlands across rural regions witness the spontaneous growth of diverse indigenous edible greens alongside regular agricultural crops. In the rural tracts of Dholpur, Send is one such seasonal native vegetable that sprouts naturally in farm fields, continuing to be celebrated for its authentic and hearty rustic flavour. Embedded deeply in rural culinary culture, this wild produce remains a nostalgic culinary treat, particularly relished by elderly village residents who value indigenous recipes.
Available for Two Months During Millet Harvest
Send is strictly a seasonal harvest rather than an all-year agricultural produce, surfacing naturally across agricultural fields exclusively during the rainy phase. It remains accessible for an approximate window of two months. During the intensive period when farmers harvest pearl millet crops, they scout the farm patches to gather fresh Send directly from the soil. Bringing the freshly handpicked produce straight from the fields into household kitchens, village families prepare savoury dishes that celebrate timeless rural food traditions.
Initial Cleaning, Boiling, and Pureeing Process
Cooking this local delicacy is straightforward and can be completed in a relatively short timeframe. Preparation begins by thoroughly washing the freshly harvested Send under clean running water. Because it is harvested directly from open agricultural ground, the vegetable often carries surface soil and grit, making comprehensive washing an essential first step. Once cleaned, it is transferred into a pot of water and boiled until the texture softens completely. After reaching a tender consistency, the vegetable is removed from the hot water, allowed to cool down to room temperature, and subsequently ground into a fine paste using a blender.
Tempering and Preparing the Aromatic Spice Base
The distinctive character of the dish relies heavily on a freshly blended aromatic spice base comprising onions, tomatoes, garlic cloves, and green chillies. After peeling the garlic and onions and chopping them into manageable pieces, these four ingredients are combined in a mixer grinder to yield a smooth pureed mixture. A cooking pan is then set on the stove and filled with mustard oil. Once the oil heats up, a seasoning temper of cumin seeds and asafoetida is added, releasing an aromatic fragrance. The prepared puree of onions, tomatoes, garlic, and green chillies is immediately stirred into the seasoned hot oil.
Slow Simmering and Serving with Fresh Flatbreads
Following the pureed mixture, ground spices including red chilli powder, coriander powder, turmeric powder, and garam masala powder are stirred into the pan. The spice gravy is sauteed gently over low heat for approximately 5 minutes until it turns rich golden and starts releasing oil along the sides. At this stage, the pureed Send is incorporated into the aromatic spice blend. The mixture is then simmered on low heat for an additional 5 to 10 minutes. Once the vegetable is fully cooked and the oil visibly separates, fresh chopped coriander leaves are sprinkled on top. Served piping hot alongside freshly cooked rotis or layered parathas, this seasonal dish delivers a rare and memorable taste of authentic village cuisine.
