Sundakkai-Vathakuzhambu

#SundakkaiVathakuzhambu : #Vathakuzhambu is commonly prepared using brinjal   [ katharikkai ], drum stick [ murungaikkai ], yam [ senai kizhangu ], broad beans [ mochai ], cowpea [ karamani / thatta payaru ], chick peas [ kondakadalai ] and pea eggplant [ sundakkai ]. Generally dried sundakkai is used in the preparation of vathakuzhambu. But fresh sundakkai can also be used for the recipe.

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. 

Ingredients :
1/4 Cup	Sundakkai [ pea eggplant ]
1/4 Cup	Garlic peeled
1/4 Cup	Small onion peeled
1 small size	Tomato chopped
10 - 15	Curry leaves
Big Amla size	Tamarind
Powders :
3 Tsp heaped	Sambar powder
1 Tsp	Coriander powder
1/2 Tsp	Araithuvitta kuzhambu powder [ optional ]
2 pinches	Turmeric powder
2 Tsp	Salt [ adjust ]
To temper :
3 Tsp	Gingelly oil
1/2 Tsp	Mustard seeds
small piece	Asafoetida
2 Tsp	Bengal gram
3 Tsp	Peanut [ ground nut ]

A small piece or 1/2 Tsp Jaggery [ optional ]

Method :

Soak tamarind in lukewarm water.

Wash sundaikkai and remove stem.

Cut into halves and put in a bowl containing water.

Chop garlic and onions nicely.

Heat a kadai on a stove over medium flame with oil.

After crackling mustard seeds add asafoetida piece, bengal gram and peanut.

Add curry leaves once bengal gram turns golden color.

Now add garlic and onion.

Saute for half a minute.

Now add chopped tomato and saute until soft.

Then add halved sundaikkai and turmeric powder.

Saute for two minutes.

Now add Sambar powder, coriander powder and Araithuvitta kuzhambu powder.

Mix well for half a minute adding enough salt and then add 1/2 cup of water.

Close the kadai and allow to cook sundaikkai till soft.

Finally squeeze out pulp from tamarind with half a cup of water and pour into boiling kuzhambu.

Add 1/2 cup of water and 1/2 Tsp of jaggery.

Mix well and allow to simmer till oil starts floating over the surface of the kuzhambu.

Adjust salt and mix well.

Transfer into a serving bowl.

An excellent accompaniment for paruppu sadham [ lentil mixed rice ] and keerai masiyal sadham.
It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ] and relished with curry.
It tastes very good with curd rice.

Other related recipes you might like to try

Senai kizhangu vathakuzhambu	Manathakkali vathakuzhambu	Karamani [ cowpea ] masala curry
Vazhaipoo [ banana blossom ] Kuzhambu	Tomato bhindi curry

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