Sundaikkai_Vathal_Thakkali_Chutney

 Sundaikkai Vathal Thakkali Chutney - Dried Pea Eggplant Tomato Chutney :

Sundaikkai [ Sundakkai ] is called Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant in English. The scientific name is Solanum torvum.

Few days back I prepared a tasty thuvaiyal [ chutney ] from sundakkai vathal along with coconut. It was very tasty to relish with hot rice.

Now I have prepared a spicy chutney as an accompaniment for Idli and dosai.

Ingredients :
2 Tbsp	Sundaikkai vathal [ Dried Turkish berry/Pea eggplant ]
6 - 8	Red chilly [ Adjust ]
2	Nellikai, deseed & chop
2 medium size	Tomato, cut into pieces
1/2 in	Turmeric tuber, chop finely*
1/ in	Ginger, chop nicely
2	Garlic pods
small piece	Asafoetida
2 Tsp	Horse gram [ Kollu ]
1/2 Tsp	Coriander seeds
1/2 Tsp	Cumin seeds [ Jeera ]
1/2 Tsp	Black pepper
1/2 cup	Mint [ Pudina ]
1 Tsp	Vinegar
2 Tsp	Salt [ Adjust ]
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
10 - 12	Curry leaf
4 - 5 Tsp	Gingelly oil [ Til/sesame oil ]

*Turmeric tuber can be replaced with turmeric powder.

Nellikkai [ amla ] can be replaced with Tamarind or Lemon juice.

If sundaikkai vathal - Dried Pea eggplant is salty then reduce the amount of salt.

Method :

Heat a kadai with 1 Tsp of oil on a stove over slow flame.

First fry red chilly till it turns dark red in color and gives out aroma.

Remove and place it on a plate.

Add 2 Tsp of oil in the same kadai and add sundaikkai vathal.

Fry sundakkai vathal till crispy and turns dark in color.

Transfer on to the same plate.

Next put horse gram and asafoetida and fry till horse gram crackles.

Transfer on to the same plate.

Add 1/2 Tsp of oil and fry coriander seeds till it turns darker in color and emanates flavor.

Remove and then add black pepper and cumin seeds.

Fry for a few seconds and transfer.

Again in the same kadai add 1/2 Tsp of oil and add chopped turmeric tuber and ginger.

Saute for few seconds and immediately add nellikkai pieces.

Saute till the nellikkai pieces turn soft.

Transfer on to the same plate.

Now saute tomato pieces till it becomes soft.

Take roasted red chilly, sundaikkai vathal, horse gram, coriander seeds, black pepper, cumin seeds, asafotida and salt in a mixie jar and grind coarsely.

Then add garlic, sauteed nellikkai pieces, turmeric tuber and ginger.

Run for a few seconds.

Now add sauteed tomato, mint and vinegar.

Grind into a smooth paste adding enough water.

Adjust salt and transfer into a serving bowl.

Heat a kadai with a teaspoon of oil.

Crackle mustard seeds and then add black gram split.

Keep stirring till black gram turns golden brown.

Turn off the stove and add teared curry leaves.

Stir for sometime and then pour over chutney.

Tasty tasty spicy chutney is ready to relish with Hot Idli.

It would be superb with Dosai and also goes well with Appam.

Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :

The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.

100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.

The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.

The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.

The minerals like Iron, Calcium, Sodium and Potassium are present abundantly in it.

Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.

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