Hey readers, welcome back to my blog rakshakoppal – let’s make life simple.
Today is Thursday and that’s just a day from much awaited weekend. But you and I know very well how fast the weekend goes by.
Anyhow, in today’s blog, I will be sharing with you all a recipe made out of an exotic vegetable called Turkey berry… also known as pea eggplant or devil’s fig. In south India they call it as Sundakkai. This veggie has abundant medicinal values, it helps fight cancer and diabetics and that motivated me to cook it for a Sunday dinner…. family style. This recipe I borrowed it form my mother… so kudos to her.
Okay let’s see how to clean this vegetable before cooking. This is done in three steps.
Note: please don’t skip any step as it’s important to clean the vegetable thoroughly.
1. Wash the vegetable in cold water
2. Crush each vegetable separately and de-seed it, as the seeds are bitter.
3. After de-seeding soak it in cold water for 5 – 10 minutes.
I know it’s a long process but trust me it taste so yum… and it’s worth all your effort. Once you clean your vegetable, start the cooking process.
Place a pan on medium heat… add four table spoon on oil, then add one tea spoon of cumin and mustard seeds. Let it splatter. Then add two slit dried red chilly and curry leaves. Fry for a second, then add two sliced onions ( medium sized) , 5 – 6 crushed garlic pods and pre cleaned turkey berry… fry it for 5 minutes or until the onions are translucent.
Now add sliced tomato ( 3 Nos. Small ) and cook the mixture until the veggies are half cooked. At this stage add two tablespoons of tamarind paste and bring it to boil and season your dish.
For seasoning add one tablespoon of salt, one tablespoon of sambar ( curry ) powder, a tablespoon of crushed jaggery, a teaspoon of coriander powder and half a teaspoon of turmeric powder. After seasoning the dish cook the curry on medium heat until turkey berry is soft and well cooked. Taste and adjust the seasoning. Garnish it with chopped cilantro and grated fresh coconut. It tastes better with hot white rice, ghee and papad.
Quick tip: to speed up the cooking process add salt, as this helps in cooking your vegetables faster.