Chundephal/Sundakkai is known as Turkey berry or thai eggplant. It is widely used in the southern part of India and Malaysia, as fresh green vegetable. It tastes little sour and slightly bitter which gives this vegetable a unique flavor. Turkey berry is rich in iron and calcium.
Ingredients
- 1/4 cup chundephal/thai eggplant
- 1 cup grated coconut
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp curd
- For tempering
- 1 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 strand curry leaves
Method
- Cut turkey berry into half, apply salt and keep aside for 10 minutes, drain the water and deep fry until brown. Set aside.
- Grind coconut, red chilli powder, turmeric powder into a fine paste adding very little water
- Add 1/2 cup water to the ground paste and boil now add fried turkey berry and salt in it and boil and turn off the flame. Lastly add curd to the curry. Mix well.
- Heat oil in a separate pan, splutter mustard seeds, cumin seeds and curry leaves. Pour it over the curry. Mix well. Serve with rice.
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