Sapud / Moti Dinda / सापुड / मोठी दिंडा / Dinda / Leea macrophylla Roxb. ex Hornem.

Other Names

Status & Habitat

Habitat: Shrub
Occurrence: Open vegetation, dry forest and teak forest, particularly forest borders and regrowth; at elevations from sea-level up to 2,250 metres
Season of Availability: Year-round
Geography: E. Asia - southwest China, India, Myanmar, Thailand, Cambodia, Laos, Vietnam
Method of Propagation: Seed propagation
Part used for Propagation: Seeds

Raw: Yes
Ripe: Yes
Both Raw & Ripe: Yes
Dangerous Form to Consume: N/A
As Food: Roots and tender leaves are eaten cooked as a vegetable; mature fruits are eaten raw.
As Medicine: Roots are applied as a poultice on wounds, sores, guineaworm, and ringworm; powdered leaves, mixed with honey, are used to treat cancer; bark powder is given orally as a cancer treatment.
Cooking Without Prior Boiling: Yes
Boiling Before Cooking: No
Pickling: N/A
Brining: N/A
Fermenting: N/A
Drying for later Consumption: N/A
Overall Method: Fruits are eaten raw and ripe; leaves are eaten cooked like a vegetable; roots are eaten cooked like a vegetable.

Tribal Wisdom: Roots are applied as a poultice on wounds, sores, guineaworm, and ringworm; powdered leaves, mixed with honey, are used to treat cancer; bark powder is given orally as a cancer treatment.

Tribal Recipe / Usage: Sabji:
- Peel, wash and chop stems.
- Heat oil in a pan and add mustard seeds, onion, turmeric powder and cumin.
- Add the stems and cook, stirring occassionally.