Veld grape

Cissus quadrangularis

vegetable

Square, fleshy stems, peeled, fried in oil then ground into a chutney (thogayal) with tamarind and lentils, in Tamil Nadu.

Origin

India, Sri Lanka and Africa

Where to find it

It climbs over hedges and fences in southern India; its stems are sold in bunches at Tamil markets as “pirandai”.

Season (United States)

all year round

Preparation

Always peeled and well fried or cooked, with tamarind: raw, it stings the mouth and itches the skin, because of its oxalate crystals. Wear gloves to peel it.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In India it is also called “hadjod”, the plant that mends bones.