Solanum trilobatum

Solanum trilobatum is an herb that can be consumed by mildly frying it in oil or ghee and then grinding it.

Solanum trilobatum
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species:
S. trilobatum
Binomial name
Solanum trilobatum

The plant is full of thorns, including the leaves. It is important to remove these thorns before cooking as the thorns are considered to be mildly toxic. The herb can be stored in powdered form by drying the leaves under shade and making a powder out of it. It is used to treat fever and common cold. Its native range is India, Sri Lanka and Indochina.[1]

Vernacular names
  • Marathi: mothiringnee, thoodalam
  • Tamil: Tuduvalai, Nittidam, Sandunayattan, Surai
  • Malayalam: tutavalam, putharichunda, putricunta, puttacunta, tudavalam
  • Telugu: alarkapatramu, kondavuchinta, mullamusti
  • Oriya: bryhoti
  • Sanskrit: achuda, agnidamani, agnidamini, alarka, vallikantakarika
  • Kannada: ambusonde, ambusondeballi, chitbadane, hebbu sonde gida, hebbu sunde gida, kakamunji, mullu kaaka munchi, mullu mushta[2]
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gollark: Yes.
gollark: It's not even during lessons. It's during *break* that they recently banned them.
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gollark: "We have amazing devices allowing us to access much of society's knowledge and compute problems intractable as of a century ago and contact anyone else with one instantly but someone misused them so they're banned."

References
  1. "Solanum trilobatum L. - Plants of the World Online". Kew Science. Retrieved March 2, 2020.
  2. http://www.flowersofindia.net/catalog/slides/Purple%20Fruited%20Pea%20Eggplant.html
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