Lai Shak (Spinach)

This is a plant consumed by Dimasa people.

To plant lai shak (spinach) land is tilled at first and then seed of this plant are sprinkled over tilled land. It takes 15 to 20 days to grow. It can be consumed by frying or can be cooked with fermented fish. The leaves of this plant are edible. It is cooked with fermented fish and rice powder known as Lai Hondab which is a traditional dish of Dimasa community. It is also consumed fried, with rice. The leaves are also steamed and served. Lai shak is available during winter i.e. November to February.

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