For the longest time the word ‘sundakkai’ meant only one dish…the sundakka vatha kozhambhu. A vathal is a dried form of an ingredient which is then preserved and fried or used in a gravy.
During one episode of Planet Food , the focus was on Thailand and I saw these green berries which they referred to as pea aubergine. I never forgot it because they looked adorable and I had just then started getting interested in cooking Thai food.
I didn’t make the connect with the green berry growing in my garden until I was doing some research for my food column. I remember standing in front of the lush plant feeling really dumb and thrilled at the same time. It’s funny how we don’t see what we have growing around us until we spot it being used in another cuisine!
To cut a long story short, the pachai sundakkai or green turkey berry found it’s way into out Thai curries, along with the holy basil.
Yes I did find an authentic recipe… one which I love to cook and so the family loves to eat !
We can’t possibly make Thai curry every week so we had to find other ways to use this native ingredient. This turkey berry fry with potato was taught to me by our helper at home. According to her ,potatoes can be cooked with anything and maybe she’s right… this recipe is simple and delicious.
Ever since Rakesh Ragunathan and his mother demonstrated the method for cleaning these berries we have been following the process to a T .
It does wonders in removing that slightly unpleasant aftertaste of these berries and I am absolutely sure that this was done to remove any toxins present. The learning never stops 🙂
Do give it a try .The sundakkai plant is filled with berries at this time of year.
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