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Forgotten Greens, fort kochi, Kochi (2026)

13/09/2026

This beautiful native wildflower brings the landscape alive during the monsoons with its beautiful purple flowers, which slowly fade away as the monsoons recede.

Meet the famous Bharangi, a monsoon wild edible of the Western Ghats and other parts of India. The leaves and flowers are edible, but more than that, they make an excellent addition to our beautiful green landscapes during the monsoon.

Did you spot Bharangi in your neighbourhood this monsoon?

What is it called in your language?

What is your favourite recipe for Bharangi? Share with us in the comments 👇🏽

02/09/2026

"You’re the crowning glory,on top of a throne,

You carry within the power to heal the bone;

You bloom effortlessly,through soil and stone,

You’re ripe for metamorphosis..butterflies call you home.”🦋

A poem by .sophia , which emerged during our last edition of Plant Circle.

How can we learn about a plant if we don't touch it, smell it, feel its textures, look at where it's growing, who it hosts, etc.?

To learn about plants is a way to listen deeply... to listen to what our ecosystem is telling us. There is so much to simply pay attention to, and in that paying attention, sometimes a poem and sometimes friendships emerge.

Hope you can join us for our next Plant Circle, scheduled for this Saturday.

Location: Moira, North Goa
Date: 5 September
Time: 4:30–6 PM
Registration link; https://rzp.io/rzp/iDgd6dtU

Photos shared by different participants 💕

30/08/2026

Join us for the fourth edition of Plant Circle next Saturday as we slow down and dive deep into a single plant. Meet the plant in its entirety, and this time, we'll also explore a few recipes made from it.

Facilitated by Forgotten Greens, Plant Circle is a monthly gathering where we come together to explore one or two plants growing around us in depth. Together, we'll learn how to identify them, understand their edible and medicinal properties, and uncover the stories, traditions, and collective wisdom associated with them.

The intention behind meeting every month is to observe how local plant ecology changes across the seasons...while collectively learning, documenting, and building a deeper relationship with the plants that thrive around us.

Join us on Saturday, 5th September, in North Goa to explore, learn, and rewild together.

Head to the link to register - https://rzp.io/rzp/iDgd6dtU

19/08/2026

Is it seaweed, is it dried cow dung or is it algae?

And if it’s featured on this page, then is it edible!?

These are some of the questions that might be running through your head. So here, let me introduce you to Nostoc commune. It’s neither of those above, but an edible cyanobacterium that dries up during summer and comes back to life when water becomes available.

Swipe 👉🏽 to read more about Nostoc.

Know more about Nostoc? Have you encountered or eaten it where you live? Tell us in the comments 👇🏽👇🏽

Nostoc commune is a colonial species of cyanobacterium. When wet, it can be bluish-green, olive green or brown, but in dry conditions it becomes an inconspicuous, crisp, brownish mat. It is found in many countries around the world and is able to survive in extreme conditions, from polar regions to arid areas. It is a terrestrial or freshwater species and forms loose clumps on soil, gravel and paved surfaces, among mosses and between cobbles.

Nostoc commune can fix nitrogen from the atmosphere and can therefore live in places where nitrogenous compounds are not readily available. Under adverse conditions, it can remain dormant for extended periods and revive when conditions improve and water becomes available. The desiccated colony is remarkably resistant to heat and repeated freezing and thawing. Basically, this little blob is much tougher than it looks!

The first time I learnt about Nostoc was through a reel by Tallulah Dsilva , where she picked some up and ate it growing on one of the plateaus in Goa. The very next day, in what felt like some mystical happening in my life, I was taking a walk in my neighbourhood after a bout of rain. I walked onto the patch of laterite rock right in my neighbourhood and, lo and behold, what do I notice? Nostoc!

At first, I ignored it, thinking it was just some squishy p**p. But I remembered the reel I had watched, so, putting aside my ick, I picked it up, smelled it and played around with its texture. And I knew I had finally met face-to-face the edible Nostoc I had seen on the reels.

Later, during my foraging walks accompanied by Devika Gowri

17/08/2026

Did you know the ripe berries of the curry leaf tree are edible?

I didn’t either, until Meena Reddy sent me a series of photographs of the rasam she had made using ripe curry leaf berries.

I was so intrigued that I had to share it here. This is her grandmother’s recipe, passed down through her family. Meena tells me that if they had more berries, her grandmother would make a lovely kozhambu with them too.

Swipe to know the full recipe.

The recipe is a beautiful reminder that sometimes there is much more to a familiar plant than we realise.

Recipe shared by Meena, from her kitchen.

Ingredients
- 2–2½ cups water
- Ripe curry leaf berries, enough to make the required pulp
- 3 tsp roasted coriander powder
- 1 tsp roasted cumin powder
- 1 tsp pepper powder
- ¼ tsp dry ginger powder
- ¼ tsp turmeric powder
- ⅛ tsp asafoetida (hing)
- A few curry leaves
- 2 garlic pods, crushed
- 2–3 whole garlic pods
- 1–1½ tbsp thick tamarind pulp, depending on its sourness

Ingredients for the tempering
-1 tbsp ghee
- Mustard seeds
- Cumin seeds
- 2 small dried red chillies (or 1 medium chilli)
- A pinch of asafoetida
- A few curry leaves
- Chopped coriander
- 2 peeled garlic pods

Prepare the berries
Wash the ripe curry leaf berries and place them in the vessel you’ll use to make the rasam. Add some water and gently crush the berries, separating the seeds from the pulp. Let them steep for a while. The pulp will release a beautiful purple colour into the water.

Add enough water to make approximately 2–2½ cups of liquid. Add the coriander, cumin, pepper and dry ginger powders, turmeric, asafoetida, curry leaves, crushed and whole garlic, and tamarind pulp.
Bring everything to a boil and then let it simmer for about 10 minutes, until the raw smell disappears and the rasam becomes beautifully aromatic.

Heat ghee and add mustard seeds and cumin seeds. Once they splutter, add the dried red chillies, asafoetida, curry leaves, chopped coriander and garlic. Let the garlic turn fragrant.

Pour the hot tempering into the simmering rasam. Cover immediately with a lid, switch off the flame and let it rest for a few

17/08/2026

Did you know the ripe berries of the curry leaf tree are edible?

I didn’t either, until Meena Reddy sent me a series of photographs of the rasam she had made using ripe curry leaf berries.

I was so intrigued that I had to share it here. This is her grandmother’s recipe, passed down through her family. Meena tells me that if they had more berries, her grandmother would make a lovely kozhambu with them too.

Here’s how she makes the rasam:

Curry Leaf Berry Rasam
Ingredients
- 2–2½ cups water
- Ripe curry leaf berries, enough to make the required pulp
- 3 tsp roasted coriander powder
- 1 tsp roasted cumin powder
- 1 tsp pepper powder
- ¼ tsp dry ginger powder
- ¼ tsp turmeric powder
- ⅛ tsp asafoetida (hing)
- A few curry leaves
- 2 garlic pods, crushed
- 2–3 whole garlic pods
- 1–1½ tbsp thick tamarind pulp, depending on its sourness

For the tempering
- 1 tbsp ghee
- Mustard seeds
- Cumin seeds
- 2 small dried red chillies (or 1 medium chilli)
- A pinch of asafoetida
-A few curry leaves
- Chopped coriander
- 2 peeled garlic pods

A beautiful reminder that sometimes there is much more to a familiar plant than we realise.

Recipe shared by Meena, from her kitchen.

Prepare the berries
Wash the ripe curry leaf berries and place them in the vessel you’ll use to make the rasam. Add some water and gently crush the berries, separating the seeds from the pulp. Let them steep for a while. The pulp will release a beautiful purple colour into the water.

Make the rasam
Add enough water to make approximately 2–2½ cups of liquid. Add the coriander, cumin, pepper and dry ginger powders, turmeric, asafoetida, curry leaves, crushed and whole garlic, and tamarind pulp.

Bring everything to a boil and then let it simmer for about 10 minutes, until the raw smell disappears and the rasam becomes beautifully aromatic.

Make the tempering
Heat ghee and add mustard seeds and cumin seeds. Once they splutter, add the dried red chillies, asafoetida, curry leaves, chopped coriander and garlic. Let the garlic turn fragrant.

Pour the hot tempering into the simmering rasam. Cover immediately with a lid, switch off the fl

17/08/2026

it's always a pleasure when a participant shares such a visually appealing testimonial of the workshop you facilitated.
Here is a beautiful testimonial series that Anamika shared after she attended The Plant Circle held in North Goa on 15th August.

10/08/2026

Join us as we explore the rich world of seasonal monsoon greens that emerge with the pitter-patter of the rains and have nourished communities for aeons.

This monsoon, join us as we dive deeper into this fascinating world. Learn some tips and tools to identify monsoon greens growing right before your eyes—greens you may have never noticed before—and discover how they can be safely and deliciously incorporated into our diets.

Let us empower ourselves to become more acquainted with seasonal, local greens that can find their way onto our plates and nourish not just our palates, but our planet as well.

Date: 16th August (Sunday), 2026
Time: 11:00 AM – 1:00 PM
Venue: Online

Session recording will be provided.

Head to the link to register: https://rzp.io/rzp/cVIIryxa

And it would be a great support if you could spread the word in your circles .

04/08/2026

This monsoon a small visitor decided to adopt us...and it led to a series of insights, learnings and insights about myself and the world around me.

Apart from creating content on Instagram, I also enjoy writing long-form essays because the short-form format sometimes feels a bit limiting.

I'm sharing my latest blog post...a reflection on falling in love during a season of scarce monsoons and a few other musings. Do give it a read, and if it resonates with you, consider following or subscribing to the blog to stay updated.

Head to the link in the bio to read the full blog post 🐈

❤️

02/08/2026

Last Sunday, we spent a beautiful evening amidst the busy urban bustle of Panjim, walking through an abandoned neighbourhood and looking closely at the plants that are often dismissed as weeds but have long been used as food and medicine.

As we walked, we exchanged stories from our regional culinary traditions, tasted the greens, observed their patterns, smelt their aromas, and foraged what the landscape generously offered us.

We then carried our harvest back to the kitchen at Alt Food Co, where Devika Gowri, with her infectious enthusiasm, guided us through the process of fermenting the greens we had just foraged.

This was our Wild Ferments Workshop, held as part of the larger , and what a beautiful way it was to learn about the flavours, textures, and possibilities of wild greens.

Our ingredients weren't limited to what we foraged. We also worked with seasonal wild produce that is currently available in Goan markets. The idea was simple: while we can forage for our own consumption, we can also support the livelihoods of local communities who gather and sell these seasonal foods.

Together, we experimented with bamboo shoots, raw tomatoes, local lemons, and wild edibles such as Peperomia pellucida and Oxalis. By the end of the session, we'd made everything from wild greens kimchi to insulin flower vinegar.

It was such an enriching experience, and we all went home carrying not just jars of ferments but also new ideas, stories, and ways of looking at the plants around us.

If you'd like us to host another Wild Ferments Workshop before the monsoon ends, comment "wild ferment" below!

Forgotten Greens

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