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''Solanum trilobatum'', also called as ''thoodhuvalai'' (Tamil: ), is an herb that can be consumed by mildly frying it in oil or ghee and then grinding it. 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. ==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〔http://www.flowersofindia.net/catalog/slides/Purple%20Fruited%20Pea%20Eggplant.html〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Solanum trilobatum」の詳細全文を読む スポンサード リンク
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