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:)
- 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!!
This Tanjore district - village special recipe goes to Grammathu kaimanam event by shama.
In Tamil Nadu, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral.
It contains Vitamin E & K.
In siddha medicine on of the traditional systems of India ,Sundaivattral Choornam is used to improve digestion.
The wood is soft and light and of little use except for emergency fuel.
Extracts of the plant are reported to be useful in the treatment of hyperactivity , colds and cough , pimples, skin diseases, and leprosy .