Plectronia parvifolia.

Botanical name: 

Plectronia parvifolia Benth. & Hook. f. Rubiaceae.

Burma and Malay. The leaves of this thorny shrub are largely consumed by the natives in their curries. The pulp enclosing the seeds is eaten by the natives but, to the European taste, is not very palatable. In India, says Ainslie, the fruit is eaten by the natives, and the leaves are also used as food, being put in curries as seasoners.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.