On the day before Kali Puja - Bhoot Chaturdashi - there is a tradition of eating fourteen different types of shaak. These include: ol, keu, beto, kalka-shunde, neem leaves, joyonti, sorshe, sancha, hilencha, polta, shulka, guloncho, ghentu, and shushuni ( ওল, কেউ, বেতো, কালকাসুন্দে, নিমপাতা, জয়ন্তী, সর্ষে, সাঞ্চে, হিলঞ্চা, পলতা, শুল্কা, গুলঞ্চ, ঘেঁটু ও শুষনি). The exact types may vary by region.
It is believed that in the era of the Rigveda, the Baskal or
island-dwelling Brahmins initiated this practice of eating fourteen types of
greens on Bhoot Chaturdashi.
The 14 here refers to the Chaturdashi tithi or the
fourteenth day during the waning or darks phase of moon.
Scholar Raghunandan also wrote about this custom. He mentioned:
শালিঞ্চিং হিলমোচিকাঞ্চ পটুকং শেলুকং গুড়ুচীন্তথা।
"Olom kemukabastukom sarshoponcho nimbom joyam /
Shalinching hilmochikoncho potukom shelukom guruchintha /
Bhontakim sunishonnokam shivadine jodonti je manabah /
Pretottom na janti kartikodine krishne cha bhute tithou."
"Those who, on the auspicious day of Shiva, consume
mustard, neem, or sesame, as well as those who eat salt, fried foods, or sweet
delicacies, they are said to attain purity of mind and soul. On the day of
Kartika, they transcend the realm of the departed souls and do not become
ghosts or spirits, but instead ascend to the divine."
Leafy greens have medicinal properties that boost immunity.
Kali Puja is an autumnal festival, taking place at the cusp of seasonal
transition. During such changes, the risk of disease and infection rises. Thus,
the custom of eating fourteen greens on Bhoot Chaturdashi likely originated as
a preventive health measure.
Due to the seasonal change in the month of Kartika, various greens strengthen the wall of immunity against certain problems like phlegm, increased body heat, and stiffness. Furthermore, the month of Kartika is the threshold. Once crossed, there is a long winter of four months. Therefore, preparing the body in advance to fight that season is also one of the main objectives.