Veldt grape also known as devil's backbone, Sandu balli, pirandai is not very popular in urban areas. We can grow this using pots in our kitchen / terrace garden. Research has shown that this plant helps to increases the production of osteoblasts. These are the cells that are responsible for growing bones. So lets start using in our cooking to have healthy bones. Here is the recipe of chutney.
Ingredients
Veldt grape - 18 to 20 pieces (consider one piece as the portion between 2 joints / nodes)
Bengal gram dal - 2 spoons
Urad dal - 2 spoons
Red chillies - 8 to 10
Salt to taste
Curry leaves - 5 to 6
Oil - 1 spoon
Asafetida - 1 pinch
Tamarind - 1 medium lemon sized
Method
We need to use tender veldt grape for cooking as the overgrown ones will cause itching in the tongue and throat.
To avoid itching of hands use the gloves or apply sesame oil while cutting it.
Wash the veldt grape properly. Break the joints and remove the joints too. Cut off sharp edges on all 4 sides. Now remove the skin on all 4 sides. Chop the inside light green color portion into small pieces.
Heat a kadai. Roast bengal gram dal, urad dal, red chillies, asafetida along with 1/2 spoon oil. Keep this aside.
Roast chopped veldt grape with 1/2 spoon of oil for about 5 to 7 minutes. Now add curry leaves and roast for another 2 minutes.
Grind roasted masala ingredients, vedlt grape, curry leaves along with tamarind, salt into chutney consistency.
Can serve this with rice, chapati etc.
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