Dillenia indica L
Family : Dilleniaceae
It is the tree fondly called as Elephant apple and is famous for its beautiful delicate flower and tangy fruits. The dark green densely veined leaves attract the viewers’ attention quite easily. The fruit is widely used in eastern and north-eastern regions of India by different tribal groups. In the Simlipal region of Odisha, tribes like Saunti, Bathudi, Kondha, and Gond use the fruit (Rai) in curry preparation. In the mainstream food culture of Odisha, the fruit (known as Oou/Aau) is used to prepare “Oou-khatta” curry, a popular item prepared by boiling the fruit and adding spices like mustard, cumin, turmeric, and chili. In the adjacent states, Bihar, Jharkhand, and West Bengal, unripe fruit (Chalta) is used for pickle preparation and flower as a fried side dish with main meal. In Assam, popularly known as Outenga, Sampa, Thaigir, or Pumplung, the fleshy calyx is eaten either raw or cooked with fish, pulses, root vegetables even with rice flour. Likewise, the fruit is a most sought after ingredient for Jam and pickle. Similarly, in Arunachal Pradesh, the fruit is a popular choice for the Adi tribe. The Khasis of Meghalaya consume the ripe fruit as it is, whereas unripe fruits are used for curry preparation with other vegetables and fish. The fruit is equally popular in Tripura where it is used to prepare sweet chutney, dal, and curry with chicken. Down south, the tender leaves of the plant (Malampunna) is taken as boiled vegetable by the Paniya, Kattunaikka, and Kuruma tribes of Wayanad, Kerala. Nutrient analysis shows that the fruit is a good source of protein (0.8%), fibre (2.1-2.5%), Calcium (16mg/100gm), and Phosphorus (26mg/100gm).
