Pachai sundakkai paruppu masiyal - Turkey berry & lentil gravy

This turkey berry / sundakkai is a green fruit which has bitter and astringent taste. These green turkey berry or pea eggplants are widely used in indian cuisine for its medicinal values. As mentioned by my mother - in law in the video, this is very good for stomach and mother ulcer's. 

This is one of those dishes which has multiple flavors. 5 to be specific. 

• Bitterness - Turkey berry
• Astringent - turkey berry
• Saltiness - salt
• Sourness - Tomatoes
• Spicy - green chilli

INGREDIENTS

For tempering:

• Sesame / Gingelly oil - 3 tbsp
• Mustard seeds - 1 tsp
• Garlic (sliced) - 4 cloves
• curry leaves
• Dried Red chilli (optional) - 1

For Gravy (Masiyal) mix:

• Sundakkai (turkey berry) - 1 cup 
• Lentils (toor dal - 1/4 cup & moong dal - 1/4 cup) - 1/2 cup
• Tomatoes - 3
• Green chilli - 2
• turmeric - A dash
• Salt - to taste

Note:

1. Select turkey berry which is small, soft and thin skinned. 

2. You can adjust quantity based on your preference.

3. Adding additional red chilli while tempering is optional.

DIRECTION

First in a pressure cooker or pan start with a cup of water and add in Lentils, sundakkai (turkey berry), tomatoes. green chilli, Salt and turmeric. Cover and pressure cook for 10 mins or 1 whistle sound.

When the mixture is cooled, peel the tomato skin and blend or mash it. 

Then heat a stone pot (kalchatti), when hot add in gingelly oil, mustard seeds, red chilli, curry leaves and sliced garlic cloves. When the garlic is soft and cooked add in the blended / mashed curry (masiyal) to the tempering.

At this point reduce the heat to low and stir. Cook for 2 mins while stirring until the mixture is combined.

Note:

1. While pressure cooking tomatoes, place it upside down to cook it faster.

2. Remember the stone pot will retain heat for longer time.

3. Never use tongs to get the stone pot off the stove. Use only mittens or cloth.