Saturday, April 20, 2013

Turkey berry/Sundaikai (Potbadane,Gulbadane)sukka

Sundaikai Turkey Berry or wild eggplant in English, is a very popular in Tamilnadu and kerala and some parts of Karnataka.Its a bushy ,erect and spiny perennial plant used horticulturally as a root stock for eggplant.   Turkey berries contains high medicinal value and is very good for health. It is rich in Iron content and it acts like cleanser to clean our stomach. It is widely used in Siddha medicine for making chooranams, which is helpful for digestion problems.

  • 2 cups Turkey berries/
  • 2 Onion,chopped
  • 4-5 Garlic cloves, slightly crushed
  • 1tbsp OIl
  • 1 cup Coconut,grated
  • 5-6 Dried kashmiri red chillies
  • 7-8 Methi /fenugreek seeds
  • 1tsp Jeera/cumin seeds
  • 2tsp Coriander seeds
Cooking Directions
  1. Make small slits on the turkey berries and apply a tsp of salt and keep aside for 30 minutes.
  2. After 30 minutes squeeze it well and wash it again to get rid of the bitterness.
  3. In a pan add a little oil, then add red chillies and coriander seeds and 1/2tsp jeera.. When they turn red add methi/fenugreek seed and fry till fenugreek turns to light golden colour. Switch off the gas and let it cool it a bit before grinding
  4. Now grind freshly grated coconut ,roasted dry masalas and garlic cloves and remaining jeera and tamarind without water to coarse paste and Keep aside.
  5. In a pan add oil and onions. When they turns light golden add the turkey berry and salt to taste, add 1/2 cup of water to cook the berries.Cover and cook till soft and well cooked.
  6. Now add ground masala paste and mix well and let it cook for 4-5 mins till the masala is almost dry.
  7. Serve hot as a side dish with rice.