|Mugongre/Blumea balsamifera, the leaves are used for chutney|
|Chameleon plant/Hoyttuynia cordata|
|Indian olives/Elaeocarpus floribundas|
Bahanda/Ocimum basilicum is the most popular herb for chutney (shaphinyaba) and for the final garnish of our khari dishes. Miya hon/bamboo shoot khari thickened with rice flour would be incomplete without bahanda.
Khlimbra, another herb from the basil family smells more pungent than bahanda. This is used for chutney as well as for making khari/hon.