in northern parts of India, buds of
kachnar (
Bauhinia tomentosa) are commonly used to make a curried vegetable dish, as they are extremely delicious with an unique flavour. The tree is commonly found in India and Sri Lanka. Its Sanskrit name is
phalgu. In Gujarat and Maharashtra it is known as
asundro and
pivala kunchan respectively. Bengalis have lovingly named it as
kanchan. In Andhra Pradesh it is known as
adavimandaramu and in other parts of South India it is called
esamaduga,
kanchini or
tiruvatti.
Kachnar has three varieties -- red, white and mauve -- depending upon the colour of its flowers. Its leaves, bark and fruits have medicinal properties. Right from ancient times,
kachnar has been famous for its curative effect on the enlargement of lymph glands.
Acharyas say that it is an excellent cleanser of wounds and killer of intestinal worms. The green buds and bark of
kachnar are good astringents. Its decoction is also used for curing
scrofula (glandular swelling), ulcers and skin diseases.
The usual dosage of dried and crushed parts of
kachnar is three to six grammes. Fifty millilitres of its decoction can be consumed. Overdose can cause nausea, which can be set right by taking a little black salt along with lemon juice.
The white flowers of
kachnar are used for worshipping
Lakshmi -- the goddess of wealth. My grandmother Janak Samant, who is 92 years old, gave the following recipes.
Navneet Raman heads Banyan Tree, a Varanasi-based non-governmental organisation 
