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.

Ingredients :
1 cup	Sundaikkai [ pea eggplant ]
1 big size	Onion, slice into thin pieces
1 medium size	Tomato, chop nicely
2 Tsp	Oil
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
A pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
For Masala :
2 Tbsp	Coconut scrapings
1 Tsp	Cumin seeds
1/2 Tsp	Fennel seeds
1 Tsp	Coriander powder
2 cloves	Garlic
1 or 2	Red chilly [ adjust ]
1 medium size	Onion diced
10	Curry leaves
2 Tsp	Coriander leaves chopped
1/4 Tsp	Salt

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.

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bitter gourd paruppu masala curry	tender raw jackfruit curry

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