Sundakkai Vathal Kulambu

Sundakkai’s(Tamil name)  botanical name is Solanum torvum (Turkey Berry)  also known as Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, Pea Aubergine.

Ingredients:

·         ½ cup Sundakkai Vathal

·         1 big Onion chopped

·         2 medium sized Tomatoes diced

·         1 cup thick tamarind juice (2 tbs tamarind extract dissolved in 1 cup of hot water)

·         ½ tsp Turmeric powder

·         2 tbs Chilli powder (desired amount)

·         2 tbs Coriander powder

·         1 tsp Mustard seeds

·         1 tsp. Cumin seeds

·         1 tsp. Fenugreek seeds

·         Few curry leaves

·         Bunch of Coriander (chopped) optional

·         2 tbs oil

·         Salt to taste

Preparation:

·       In a heavy wide bottomed pot, heat the ½ tsp. Oil and fry the Sundakkai Vatral and keep it aside.

·       Now pour the remaining oil, add mustard seeds after it splutters add cumin, fenugreek, curry leaves, onion one by one and sauté it till the onion turns into light brown.

·       Add the tomatoes and sauté it for 4-5 minutes.

·       Now add the tamarind juice, turmeric powder, chilli powder, coriander powder, sundakkai vathal, salt one by one.

·       Finally add 2 cups of water and bring it to boil as the gravy thickens turn off the flame and garnish with curry leaves and coriander leaves. (To make the gravy to thicken quickly we can add 1 tbs of rice flour dissolved in water).

·       Serve the Vathal kulambu with hot rice and appalam (papad).

·       The vathal kulambu should be very thick and can be stored in refrigerator for a week and used.