New Delhi Raghunandan Thakur’s book “Kritya-Tattva” written in the 16th century first mentioned the tradition of eating fourteen vegetables on the Bhoot Chaturdashi day. They eat greens, even the shadow of the ghosts cannot touch them. It is also believed that the Sakaldvi Brahmins started celebrating Shaka Chaturdashi. This fourteen Shaka is also mentioned in Mahabharata. That’s why people use 14 types of greens according to the availability to make this dish. The greens that are used in fourteen shaaks are suran leaves, bathua greens, keu greens, kasondi greens, mustard greens, neem jayanti, garundi, guruchi, parwal leaves, lasoda, hincha greens, ghantu greens and sushni greens, although at present, many types of these vegetables are readily available. can’t find
This is how fourteen shaaks are made
14 types of greens 500 grams, 4 teaspoons of mustard oil, dry red chili, fennel 1 teaspoon, garlic 4 pieces ginger half inch onion 1 green chili 2 turmeric powder half teaspoon posto 1 teaspoon mustard 1 teaspoon salt as per taste
Heat oil in a pan, add dry red chilies and fennel seeds. After some time add finely chopped garlic and finely chopped onion and fry till the onion becomes light translucent. Now add chopped shag and cook for 2 minutes. After this, add finely chopped ginger, ground post, turmeric powder, ground mustard, ground green chili and salt and cook the greens for 5 minutes. Now add half a cup of water to it and cover it on low flame. Let it cook After 15 minutes, remove the lid and increase the heat and cook till the water reduces. Keep in mind that there is only enough water left in the vegetable so that the juice does not drip from it and it does not become too dry, now serve it with hot rice.
So in Bengal people cook and eat this type of herb on the day of Diwali.