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	<title>Pea eggplant - Revision history</title>
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	<updated>2026-04-22T19:47:26Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Pea_eggplant&amp;diff=237293&amp;oldid=prev</id>
		<title>Chef at 18:24, 24 December 2014</title>
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		<updated>2014-12-24T18:24:50Z</updated>

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&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
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|title=Pea eggplant Cooking Wiki&lt;br /&gt;
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|keywords=#peaeggplant #thaicuisine #chili #thai #vegetables #berenjenadealmagro #aubergines #eggplant &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description=Pea eggplant (Solanum torvum ), is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant&lt;br /&gt;
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[[Image:Terung_pipit.jpg|300px|thumb|right|Berries from the pea eggplant for sale in a Malaysian vegetable market]]&lt;br /&gt;
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&amp;#039;&amp;#039;&amp;#039;Pea eggplant&amp;#039;&amp;#039;&amp;#039; (&amp;#039;&amp;#039;Solanum torvum &amp;#039;&amp;#039;), is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for [[eggplant]]. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.&lt;br /&gt;
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It is also known as &amp;#039;&amp;#039;Devil&amp;#039;s Fig&amp;#039;&amp;#039;, &amp;#039;&amp;#039;Prickly Nightshade&amp;#039;&amp;#039;, &amp;#039;&amp;#039;Shoo-shoo Bush&amp;#039;&amp;#039;, &amp;#039;&amp;#039;Wild Eggplant&amp;#039;&amp;#039;, &amp;#039;&amp;#039;Turkey berry&amp;#039;&amp;#039;, &amp;#039;&amp;#039;Pea Aubergine&amp;#039;&amp;#039;, &amp;#039;&amp;#039;Susumber&amp;#039;&amp;#039; (in Jamaica) and many other names (Howard 1989, Little and others 1974, Pacific Island Ecosystems at Risk 2001).&lt;br /&gt;
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The green fresh fruits are edible and used in [[Thai cuisine]], as an [[ingredient]] in certain [[Thai]] curries or raw in certain Thai [[chili]] pastes (nam phrik).&lt;br /&gt;
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In Tamil Nadu, India, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal &amp;amp; Sundaikkai Pulikulambu. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral (available in all Tamil Nadu supermarkets), it is famous all around in Tamil Nadu. In siddha medicine one of the traditional systems of India Sundaivattral Choornam is used to improve digestion.&lt;br /&gt;
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[[Category:Ingredients]]&lt;br /&gt;
[[Category:Vegetables]]&lt;br /&gt;
==See also==&lt;br /&gt;
* [[Aubergines]]&lt;br /&gt;
* [[Berenjena de Almagro]]&lt;br /&gt;
{{CategoryLineIngredients}}&lt;br /&gt;
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&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/peaeggplant|#peaeggplant]] [[Special:Search/thaicuisine|#thaicuisine]] [[Special:Search/chili|#chili]] [[Special:Search/thai|#thai]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/berenjenadealmagro|#berenjenadealmagro]] [[Special:Search/aubergines|#aubergines]] [[Special:Search/eggplant|#eggplant]] &lt;br /&gt;
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		<author><name>Chef</name></author>
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