Takala (cassia tora), a wild edible spinach seen flower post monsoon. It’s leaves are rich in iron and micronutrients like zinc, known to increase hemoglobin count. The seeds are high in protein. The flowers (carry notes of mild spice) and leaves are edible and can substitute spinach in any sautéed dish, made into a salad, fried into a vada (lentil fritter), or cooked with dried coconut. It’s seeds are high in protein with a coffee-like aroma drunk by many indigenous folk as a coffee-tea.