Rann Vangi / Chinchurda / रानवांगी / चीचुरडा / Forest Bitterberry / Solanum anguivi Lam.

Other Names

Status & Habitat

Raw: No
Ripe: N/A
Both Raw & Ripe: N/A
Dangerous Form to Consume: Raw plant
As Food: Leaves can be picked and prepared in a soup; fruits can be boiled or steamed.
As Medicine: Used in folk medicine to treat respiratory problems like cough and asthma; crushed and softened leaves help with constipation; roots and fruits calm gas in the stomach.
Cooking Without Prior Boiling: Yes
Boiling Before Cooking: Not required
Pickling: N/A
Brining: N/A
Fermenting: N/A
Drying for later Consumption: N/A
Overall Method: Cook leaves and use in soup; boil or steam vegetables to use in soup or stew.

Nutritional Benefit: High water content; good source of vitamins and minerals.
Medicinal Benefit: Dental disorders, Hair loss, Fever, Cough, Digestive disorders

Tribal Wisdom: Used in ayurvedic medicine to treat respiratory problems like cough and asthma; crushed and softened leaves help with constipation; roots and fruits calm gas in the stomach.

Tribal Recipe / Usage: Soup:
Prepare the vegetables by washing, peeling, and chopping the tomatoes, onions, carrots, okra, and forest bitterberry. Lightly fry the onions in oil until they start to change color. Add tomatoes and salt, stirring until they form a thick syrup. Include the foret bitterberry, okra, and carrots, stirring well. Cover the pan and simmer for 10 to 15 minutes until the vegetables are soft. Whisk the eggs until they bubble, then add the vegetables while stirring slowly for 5 minutes. Season to taste and serve hot.