Friday, May 6, 2016

Sundaikkai-masala-curry

#SundaikkaiMasalaCurry : It is called Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant in English. The scientific name is Solanum torvum.
#Sundaikkai tastes like brinjal but slightly bitter than that. It is commonly dried in the Sun to make vathal. The fried sundaikkai vathal is used in the preparation of vathakuzhambu and also to have with sambar rice.
The fresh ones are used in the preparation of sambar and curry. A special masala prepared using coconut with other condiments has been used to reduce the bitterness of the vegetable.

Sundaikkai masala curry [ turkish berry curry ]

Ingredients :
1 cupSundaikkai [ pea eggplant ]
1 big sizeOnion, slice into thin pieces
1 medium sizeTomato, chop nicely
2 TspOil
1/2 TspMustard seeds
1 TspBlack gram split [ urad dhal ]
A pinchTurmeric powder
1/2 TspSalt [ adjust ]
For Masala :
2 TbspCoconut scrapings
1 TspCumin seeds
1/2 TspFennel seeds
1 TspCoriander powder
2 clovesGarlic
1 or 2Red chilly [ adjust ]
1 medium sizeOnion diced
10Curry leaves
2 TspCoriander leaves chopped
1/4 TspSalt
A small quantity of coriander leaves to garnish.

Method :
Remove stem from sundaikkai and cut into halves.
Put in a bowl with water.

Grind all the ingredients except onion in a mixer without water.
Then add little water and make into a nice paste.
Now add cut onions and run the mixer for few seconds only.
Onion has to be ground in bits and pieces only, not into very smooth paste.
Keep aside.

Heat a kadai with 2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add black gram.
Once black gram becomes slightly golden color, add a pinch of turmeric powder .
Now add sliced onion and saute until it becomes translucent.
Then add chopped tomato and saute till it becomes soft.
Add halved sundaikkai and salt.
Saute for few minutes and then close with a lid.
Reduce the flame to SIM position and cook until sundakkai becomes soft.

It takes around five to seven minutes to cook the vegetables.
Once it is done add ground masala and mix well.
Adjust salt.
Keep stirring the curry at regular interval.

Transfer into a serving bowl when masala dries up and loses its raw smell.
This tasty and spicy sundaikkai masala curry goes well with white rice mixed either with sambar or rasam.



Sundaikkai masala curry [ turkish berry curry ]






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For other stir fry varieties and curry varieties

Curry Index