Kantakari is an herbal plant which grows in most part of the Asian countries and especially in India. In botanical terms, it is known as Solanum Xanthoacarpum, and grows up to a height of 1.2 meters. Its branches are covered densely with star shaped minute hairs when the plant is young. When the plant matures, branches become zigzag, have yellow color and shining prickles that are pin sharp which spread towards the ground. Other nerves and midribs of the leaves consist of sharp prickles in yellow color and grow to a length of 10 cm. The Kantakari flower blooms are purple in color having five petals and grow up to 2 cm. These flowers grow in a bunch and sometimes they can be seen on the opposite sides of leaves. Kantakari mostly grows in wild areas where enough water is available. Various places in India are filled with these plants that spread over large areas.
The plant of Kantkari is glabrous which drops fruit berries which are pale yellow in color having green veins. This plant is cultivated in all parts of India in large numbers due to its herbal features. In different parts, it is known as:
Sanskrit: Nidhigadhika and Kantakari.
Hindi: Ringani, Katai, and Kateli.
Bengali: Kantakari.
Marwari: Bhuiringani.
Gujarati: Bhoyaringani.
Telugu: Vankuda, Nelamulaka, and Pinnamulaka.
Tamil: Kadankattiri.
Punjabi: Warumba, Mahori, and Kandyali.
Oriya: Ankranti and Bhejibegun.
Bihar: Rangaini Janum, Regnie and Bhat Khataya.
The names of the plant are different because it is easy to find and people used their own terms to define it. In the past people had been using it for different purposes and all these applications are still an important part of the Ayurvedic Herbal system. This plant has a great many medicinal properties. Many medicines use it.
Benefits and uses of Kantakari:
• It is very good in treating cold, fever, stomach worms, diarrhea, muscle pain, liver enlargement and urinary bladder stone.
• Asthma and Symptoms of Headache are easily controlled with the daily use of Kantakari.
• For dental infections dried Kantakari is used as cigarettes. The smoke has medicinal values. It treats gums and all other infections.
• Kantakari berry juice is very good for curing sore throat and gives instant relief.
• Kantakari helps in treating piles.
• Kantakari paste when applied on joints has a soothing effect and helps reduce the pain. For Arthritis patients it is a blessing because it is cheap and can be used many times.
• Its roots and seeds work as an expectorant for chest pain, cough and asthma.
• In case of scorpion and snake bites, kantakari roots can be grounded and mixed with lemon and used.
• Kantakari stem fruits and flowers have a bitter taste, but they aid in removing burning sensations.
• Kantakari fruit has a positive response in increasing seminal ejaculation, and reduces itching and body fat.
• In females, it helps in curing dysmenorrhea and irregular menstruation.
Preparing Kantakari gravy
Many people in different parts of India use the Kantakari gravy which is a delicious food. For preparing Kantakari the method is very easy. Only a few ingredients are needed. These are: 15 to 20 pieces of Kantakari, ¼ cup of Coconut, ¾ teaspoon of Cumin Seeds, 1 teaspoon of Coriander seeds, a handful of Shallots, Red chili and 2 teaspoons of tamarind Paste. Mustard seeds and Curry leaves are optional. Here is the preparation method:
1) Wash Kantakari well before cooking. Remove the thorns from the top parts and cut them in half. There will be seeds inside, which should be removed with a knife or a spoon. The seeds change the taste of the food and also they get burned quickly.
2) Pour oil in a pan and let it heat for a few mins. Then splutter some mustard seeds if you want. Cut the red chilies and curry leaves and put it in the pan and stir them well. Once a fragrance comes out, put Kantakari and fry it well.
3) In a different pan, fry shallots and add cumin seeds along with coriander seeds. Once it is fried, remove it and let it cool for some time. Add fresh coconut and put ¼ teaspoon of turmeric powder and grind it using water for making a smooth paste.
4) Put some cooked paste in the pan of Kantakari and heat it for a while. Add some salt according to the taste. Do not add too much salt as it can spoil the curry.
5) Cover the pan with a lid and let the gravy boil over low heat. Stir the gravy from time to time. Add a pinch of Jaggery and let it cool down.
This curry can be eaten with rice once in a week for health benefits. Be very careful when you are handling the fruit as it is very thorny. Every member of the family can enjoy this gravy at the table.
