It is also known as Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)
I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)
1 cup - 200ml
- Raw Sundakkai– 1 cup
- Moong dal – 1.5 tbsp
- Tamarind – Medium gooseberry size
- Sambar powder – 1- 2 tsp ( u can use any sambar powder )
- Tomato – 1 no (Chopped)
- Turmeric powder – a pinch
- Salt & water – as needed.
- Mustard seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Curry leaves – a sprig
- Oil – 1 tbsp
- Grated coconut – 1/4 cup
- Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.
- Heat a kadai with 1 tsp of oil and saute the sundakkai till it turns light greenish white, gets shrunken & slightly reduced in quantity.
- Now Pressure cook the sundakkai along with moong dal and chopped tomato .
- Mean while soak the tamarind in water and extract the juice from it.Add the sambar powder , salt and a pinch of turmeric powder to it.Keep aside.
- Grind the coconut with water and make it to a paste.Set aside.
- Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
- Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
- If u feel the water is more, u can add little rice flour/corn flour( 1 tsp) to make it thick.
- Finally, temper with all the items given under “to season”.
Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!