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Organic Foods » Leaves & Vegetables
Chunda (Solanum Torvum) — Vegetables of Kerala
Chunda (Solanum torvum) plants produce small perfectly spherical fruits, which was commonly found almost throughout Kerala is now almost a rare sight. People used chunadakka (the fruit of chunda or sunda) as a vegetable that goes into sambar and individual curries. Chundakka is also spelt chundakkai, sundakka and sundakkai). Its English name is Turkey berry.
People also used to preserve this wild-looking fruit by first soaking in curd and then drying. This preserved chundakka is used in different simple preparations.
Chunda is a hardwood shrub that grows to a height of 2-3 m and spread their leaves. Stems have small thorns. The fruits are harvested before they are fully ripe.
As an Ayurvedic herb, it has sedative, diuretic and digestive properties. It used in the treatment for coughs. It is a tonic for liver.
Solanum torvum belongs to the family Solanaceae.
Koval (Coccinia Cordifolia) — Vegetables of India
Koval (Coccinia cordifolia) is a member of cucumber family, producing fruits that look like miniature versions of real cucumber. Kovakka or kovakkai, the fruit of koval is 2-3 inch long and has long been used as a vegetable in Kerala, India. The leaves and shoot are also used as vegetables.
The English name for koval is ivy gourd.
Koval is an annual climber. There are male and female plants.
Koval also has medicinal properties and is useful for persons with diabetes. It is also a stimulant for liver. The cooking method of Kerala which involves the use of coconut oil for seasoning makes koval a delectable item.
Coccinia cordifolia belongs to the family cucurbitaceae. |
