What the PONKH!!!

Nov 29, 2020

I was headed to bustling busy streets of Borivali station(Mumbai) to buy some stuff, when my eyes noticed this dark tanned lady with her small kid sitting at the pavement near Borivali west subway with a basket filled with green colored grains. I wondered what is this and filled with curiosity went and asked her,”Tai yeh kya cheez hai. She replied, Didi aa Ponkh che and I was like PONKH, yeh kya hai?

To which she replied, didi yeh lo khakar dekho bahut mast hai. Icing on the cake, amidst COVID-19, I was quite skeptical but could not resist to try it out and check what it was..I purchased it for Rs.100/- for 250 gms and I was brooding this tiny grains, why are they acting so pricy? Must try..

This lady hails from Surat, the heart of Gujurat and comes to Mumbai for only 3 months post Diwali. What she has got is a Gujarati delicacy called ponkh which is the local name given to tender jowar seeds or white millets. During a brief period in the winter months, the jowar grain is juicy and very tender and the seeds are just right to be harvested and eaten roasted. It is generally picked from fields and cooked there and then, with parties thrown to celebrate this young edible seed. Ponkh is sometimes eaten raw and sometimes slightly roasted and Gujaratis often wash it down with glasses of chhaas.

This lady hails from Surat, the heart of Gujurat and comes to Mumbai for only 3 months post Diwali. What she has got is a Gujarati delicacy called ponkh which is the local name given to tender jowar seeds or white millets. During a brief period in the winter months, the jowar grain is juicy and very tender and the seeds are just right to be harvested and eaten roasted. It is generally picked from fields and cooked there and then, with parties thrown to celebrate this young edible seed. Ponkh is sometimes eaten raw and sometimes slightly roasted and Gujaratis often wash it down with glasses of chhaas.

So now, I am sitting with this big fat packet of ponkh and on her advice mixed it with haldiram bhujiya , add finely chopped onions, tomatoes, green chillies, coriander leaves, rock salt, a dash of chaat masala, and a few drops of lemon juice. I carefully plate it on a salad dish and serve it to the family. Unfortunately, it does not set anyone on fire. The first bite is appalling. After the initial crush of ponkh pearls between your teeth, you get a mouthful of mellow, nutty, earthy, delicate sweetness. ‘Tis the season of ponkh until the end of January. Go get some.

Here are some more variations which I tried on own, as I was the only one relishing it the family. Hehe…You can try too with Ponkh chilla, bhajiyas, khichdi or upma and (trust me no one will know in the family that its PONKH)!!

Health Benefits of Ponkh!!

• Ponkh is commonly eaten with Hull, which retains majority of its nutrients.
• The plant is very high in fiber and helps slow release of blood sugar and controls cholesterol too.
• Most importantly gluten free and packed with few minerals like iron, magnesium, phosphorous and zinc.

So go out on streets and try this amazing cultural delicacy!! Do leave your feedback.