My garden,Indian Chickweed,Molluga Vercillata

Google out,but didn't come to right conclusion about the vegetation.Its leaves and shoots are soft thick and fleshy.Its majenta color flowers bloom in autumn.
Its local name is Nepali Sag of poi jati,illustrated by two local accessible experts of my home.
Few years back my house hold help  brought me the shrub and cheerfully exclaimed,"Try this sag,it really taste good. Mondal Memsahib(another house where she also works) daily cooks it. It is Nepali Sag." Plants and flowers are the most discussed topics usually I had with her. And in her delight she often brought me  plants  from other places known to her knowing by liking of gardening. Viewing my agreement with her enthusiasm she smilingly planted it in the near by pot, kept in the varandah.
It(the Nepali Sag) grew there in the pot,then in the autumn it flowered.In the few months the thick sacculent vine outgrowing the mother pot extended to another.
A habitual hesitant to try out new food my scepticism to include it in meal continued for the time being. So it remained there in the pots for a year.Then during the festive season while i had been organising the plants I took out it from the pot and recklessly threw it in the yard.
But it had come to stay in my home.Untended the thick green foliage took refuge in the earth and spread there in oblivion side of the garden. It pleasantly carpeted there,clumping up and  down on the pebbles and strewn stones,enjoying odds of seasons and negligance of residents in detachment. Sometimes while crossing  that untended side of the garden I couldn't resist the temptation to watch it. Everything about the carpeted weed was beautiful,its thick soft sacculent shoots, soft and smooth fleshy leaves,and every year in autumn when it blooms flowers. Forgetting about its gastronomical appeal for years it became my visual treat.
Then this year my attention went on the prostrate carpeted vegetation.Enticed with its charm, one fine morning, I showed it to the gardener and asked his opinion about it,like an expert he cursorily glanced on it still busy in his job and retorted," This one,yes,it is a sag,Poi sag ki jati ka."
Though his answer didn't convince me but loner by nature  I hadn't any access to more experts.
So i googled out some information about it,checked and rechecked it's edible properties and decided to tryout a recipe out of it.
Then came out potatoes with this chickweed sag,it looked delicious as well as taste astoundingly good.

My garden,Moringa leaves

Moringa leaves or sahjan leaves are highly nutritious. I reside at border area where the habitants are conglomeration of Jharkhand,Bengal and tribal people.
In more than two decades of my stay at the place I picked up many skills of their cultures specially the culinary.
What I admire most about them is the their simple eating habits,especially use of  plenty of leafy vegetables in the diet. Being a vegetarian it suits us best.
Sometimes I will show you,how people here prepare sag or leafy vegetables and why should we  include them in our  meals.
Sahjan leaves are the richest source of calcium. It is essential component of blood,bones,teeth etc., which we tend to lose due to our acidic nature of food intake. In women,with advancing age,osteogen levels falls so the level of calcium  in the body. When body turn acidic to neutralise the acidic effect of body,it first takes calcium from blood then from bones,as a result bones and joints become brittle,as body physiology works best in alkaline medium.
Acidic nature of body gives us pain and harmful bacteria etc thrives best in it.
So intake of leafy vegetables serves two purposes,it makes body alkaline and restores calcium in blood bones and muscles.
Today I made vegetable of potatoes and sahjan leaves and channa Dal also with sahjan leaves.
Ingredients are simple with puchforan,curry leaves,hing,onion,ginger paste,raw coconut paste,haldi.
Usually two dishes with same ingredients we don't cook. But today I did it just to show you.