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    Mokha / मोखा / Weaver’s Beam Tree / Schrebera swietenioides Roxb.

    Local Name: Mokha / मोखा

    Common Name: Weaver’s Beam Tree

    Botanical Name: Schrebera swietenioides Roxb.

    Other Languages: Mala plasu

    Status & Habitat

    • Habitat: Tree

    • Occurrence: Moist deciduous forests

    • Season of Availability: Warmer parts of the year

    • Geography: India and Myanmar

    • Method of Propagation: Seed propagation

    • Part used for Propagation: Seeds

    Edible Parts

    • Edible Parts: Fruits & Leaves

    • Can be Eaten Raw: Yes

    Method of Consumption

    • Raw: Yes, Leaves

    • Ripe: No

    • Both Raw & Ripe: No

    • Dangerous Form to Consume: N/A

    • As Food: Leaves may be eaten raw, boiled with salt and spices, or made into a curry.

    • As Medicine: Ghee prepared from the roots is used on skin diseases; kshara prepared from the plant helps treat oral cavities.

    • Cooking Without Prior Boiling: Not Required

    • Boiling Before Cooking: Yes

    • Pickling: N/A

    • Brining: N/A

    • Fermenting: N/A

    • Drying for later Consumption: N/A

    • Overall Method: Leaves may be eaten raw, boiled with salt and spices, or made into a curry.

    Nutritional & Medicinal Benefits

    • Nutritional Benefit: N/A

    • Medicinal Benefit: Skin diseases, Oral cavities, Spleen enlargement, Urinary tract ailments, burns, boils, leprosy.

    Tribal Wisdom

    • Tribal Wisdom: Ghee prepared from the roots is used on skin diseases; kshara prepared from the plant helps treat oral cavities.

    Recipes

    • Tribal Recipe: Sabji: cut tender leaves into small pieces; wash with water and drain excess water; add to tadka and mix in Indian spices; cook till soft and add salt to taste.