Chundakka Vathal / Preserving Pea Eggplant / Drying Turkey berry

Solanum Torvum / Thai pea eggplant / Turkey berry / Chundakka

Dried and preserved

This preserve is typical of Tamil Nadu. 

Chundakka is supposed to be high in Iron and is consumed when one is low in iron.

Chundakka is used to as a main ingredient in some curries and as a condiment in some. Example: Vathakozhambu and Kadamba rice.

Preserving these berries is quite easy if you have the help of Surya Bhagavan or the Sun God. It is first soaked and dried under the sun and then fried and used whenever necessary. Just like thayir milagai / curd chillies.

Ingredients:

Fresh Chundakka - 2 cups, stem and stalk removed

Curd - 1 cup

Salt - 1 tbsp

Chilly powder - 1 tbsp

Turmeric powder / manjal - 1 tsp

Uluva / methi / fenugreek seed powder - 1 tsp 

Method:

Wash and drain the Chundakka.

Then using a stone, break each chundakka open. ALL chundakkai must be broken open.

Now wash this open chundakka till almost all seeds are removed.

(about 6-8 washes).

Now dry this on a clean cloth till all water evaporates.

Mix together the curd, salt, turmeric powder, chilly powder and Methi powder.

Add this curd mixture to the chundakka.

Mix it well and keep aside for 1 hour, covered.

Mix again and start drying it under the hot sun in a clean vessel. Try to spread it in 1 layer.

At night, keep covered with a clean white cloth. Do not place a tight lid, as this might cause fungal growth.

In about 2- 3 days all the curd will dry and the chundakka will sound crispy when moved around.

Transfer into an airtight container and use as required.

Before using, deep fry in hot oil, till it blackens. Add it to your curry or enjoy with hot rice topped with ghee.