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

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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 L.

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.^{[citation needed]} The herb can be stored in powdered form by drying the leaves under shade and making a powder out of it. Its native range is India, Sri Lanka and Indochina.[1]

References

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