Botanical Name: Cnidoscolus aconitifolius Family: Euphorbiaceae (Castor family)
Common name from Flowersofindia: Tree Spinach, Tread Softly, Cabbage Star, Chaya
Etymology:
Cnidoscolus : This genus name is derived from two Greek words: “knidos” meaning “nettle” and “skolos” meaning “thorn.” This is indicative of the plant’s characteristic of having stinging or prickly hairs on its leaves or stems.
aconitifolius: This specific epithet “aconitifolius” is a Latin term derived from “aconitum” meaning “monkshood” and “folius” meaning “leaved.” This suggests that the leaves of Cnidoscolus aconitifolius resemble those of the monkshood plant (Aconitum), which typically has deeply lobed or divided leaves.

Chayamansa, also known as Chaya or Mayan Spinach, may not be widely known in India, but its nutritional benefits are impressive. Its leaves are packed with protein, calcium, iron, carotene, and vitamins A, B, and C. In fact, it can have ten times as much vitamin C as an orange!

Today, my mother decided to cook Chaya for us. However, it’s important to note that Chaya contains hydrogen cyanide, which is harmful if consumed raw or undercooked. Cooking the tender leaves is essential to neutralize this toxin. While many sources recommend cooking for 20 minutes, we found that just 10 minutes was enough, and we’re still perfectly fine. However, if you’re unsure, it’s safer to cook for the full 20 minutes. It’s worth mentioning that Chaya isn’t the only vegetable with natural cyanides, as discussed in an article from the WHO.

My mother also recommends cooking Chaya in a mud pot or vessel for better flavor. Here are a few more tips from her: You can simply add coconut and turmeric powder instead of the ground mixture mentioned in the recipe. Additionally, you can incorporate the tender leaves into omelettes or egg bhurjis, but be sure to stir-fry them well before adding the eggs.

You can watch the recipe video here

The thoran recipe
Chaya leaves – 30-40 Tender ones, washed, stems removed and chopped
Coconut grated – 1/4th of the coconut
Small onions – 4-5
Curry leaves – 1 sprig
Cumin seeds – 1/2tsp
Green chilly -1(Increase according to your spice levels)
For seasoning –
Coconut oil
Mustard Seeds
Urad dal

Steps-
Heat oil in kadai. Splutter mustard, add urad. Add the chopped leaves. Stir well for 2 mins and cover with lid for 2-3 mins. Open and stir occasionally while doing so. Add the salt and cook well for 2-3 mins more. No need to add extra water.
Coarsely grind the grated coconut, small onions, cumin seeds and chilly. Add this mixture to the greens. Stir well and cook without lid for last 2-3 mins.

Some more recipes with this nutritious greens –

• Thoran, Scrambled eggs & Tree Spinach tea

Check my post where I have listed more than 250+ edible leaves which you can find near you!

A.