Abutilon indicum (L.) Sweet
Family: Malvaceae
A common roadside shrub with bright yellow flowers and flat-headed fruit, Abutilon is well known among nature enthusiasts, botanists, and Ayurvedic practitioners. The culinary use of the plant is still underrated unlike its medicinal use. Abutilon leaves are rich in carbonic acid, calcium carbonate, magnesium phosphate, and tannins. Young leaves and shoots are boiled and fried as vegetables in Karnataka (Mudregida), Odisha (Pedipedica) and Andhra Pradesh. In the Karbi-Anglong district of Assam, flowers are fried and eaten with rice and other complementary delicacies. The same is consumed by the tribes of Andhra Pradesh too. Seeds are full of mucilage. In Rajasthan, seeds are grounded and mixed with bajra to make chappati flour. These are also infused in hot water to make a cooling drink. However, leaves, shoots, and flowers are in regular use in the preparation of oral medicines for curing multiple ailments.
