Curry from Jeerhol flower is an inherited dish of these Birhor people, closely speaking for their association with nature as well as its compulsion for seasonal foods. This representative colourful dish employs local materials, predominantly from the Jeerhol flower, which comes out during spring months. The dish has long been celebrated within the Birhor community as the symbol of renewal and plenty for collective worship to weather the seasonal shifts. Preparations usually narrate oral tradition as well as customs passed down generations, thus contributing to the richness of the community culture.

These key ingredients to give life to the entire curry are Jeerhol flower, potato, tomato, ginger, salt, green chili, a blend of spices, and mustard oil. The Jeerhol flower, the gem of the dish, gets along with the earthy taste of potatoes and the tangy flavour of tomatoes. Ginger gives a warm spiciness while green chilies add a bit of punch. The spices differ according to places, but turmeric and cumin spices are common to impart a rich flavouring, which is further enhanced by mustard oil.

Preparation of Jeerhol flower curry starts with boiling Jeerhol flowers together with diced potatoes until soft. This technique softens the ingredients to allow flavours to blend. The next step is to heat mustard oil in another pan to sauté ginger and tomatoes, and green chili to produce a fragrant base. Once the sauté is done, the boiled flowers and potatoes are added along with salt and spices and cooked till well combined. This simple yet effective method makes the natural flavours stand out. This curry has a special place in the scheme of things as it is made largely during the months of February-March when spring arrives. This is the period in nature when the symbols change with new bright blooms, paired with high expectations of growth. The Birhor, therefore, gather to prepare the dish and celebrate it as part of a community feast, paying homage to ancestry and mother earth.

Arguably, the Jeerhol flower, conjured from its scientific name Indigofera pulchella, is the star ingredient in this dish. Joining the bandwagon of flowering plants, it is as beautiful to see as it is exciting to taste because of its unique flavours that would bring life to the curry. Nutrient-rich, Jeerhol flowers are valued in the diet of Birhor people due to the health benefits they are endowed with. Using them in cooking gives a glimpse of what people in the tribe know about local flora and how they can fold these natural ingredients into their diets and therefore their identities.