Hidden Enhancer

MANIPUR’S WILD CORIANDER, AWA PHADIGOM, ACTS AS A FLAVOURING AGENT IN MEAT AND VEGETABLE DISHES, BESIDES BEING USED AS A MEDICINE

- Chitra Balasubramaniam

WHILE TRYING to source yongchak—a Manipuri bean used in preparing eromba (an ethnic cuisine), and salads and pickles—from a friend in Delhi, I got a sweet surprise in the form of a packet comprising fresh leaves called wild coriander (dhania). On further inquiry, my friend, who works with northeastern agro communities, informed that the leaves are called awaphadigom in Manipur. Scientifically known as Eryngium foetidum, the leaves are used as a popular flavoring agent in the state. In Manipur, awa phadigom is also referred to as sha maroi. In neighboring Mizoram, it is called bahkhawr. It is commonly found in the northeast and is known by many other names.

To know more, I approached Jeena Sorokhaibam, who hails from Manipur. She is a passionate cook and runs a popular food joint, Lookacteast Kitchen, at Dilli Haat and Hudson Lane in Delhi. She explained that awa stands for Burma (present day Myanmar) in Manipuri language and phadigom means coriander. “So, awa phadigom essentially means coriander leaves from Burma,” she said.